Grilled Swordfish with Coconut, Cilantro & Key Lime
Equipment
- Blender
Ingredients
- 2 pound fresh Swordfish cut into serving size pieces
- shredded, unsweetened dried coconut lightly toasted
- salt to taste
- fresh ground black pepper to taste
For Sauce:
- ½ can unsweetened coconut milk
- 2 tbsp sweetened cream of coconut
- ¼ cup key lime juice
- 1 Serrano Chile coarsely chopped
- 1 inch piece of ginger peeled & chopped
- 2 tsp lime zest fresh & finely chopped
- 1 cup canola oil
- ¼ cup unsweetened dried coconut
- ¼ cup cilantro leaves chopped
- salt to taste
- fresh ground black pepper to taste
Instructions
- Place coconut milk, cream of coconut, key lime juice, Serrano Chile, ginger, and lime zest in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
- Pour the blender mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper to taste.
- Heat grill to high heat. Brush swordfish with oil and season with salt and pepper.
- Grill 5 minutes per side, or until just cooked through.
- Spoon sauce onto a platter and top with swordfish. Drizzle more sauce over fish and garnish with toasted coconut and cilantro, if desired.