Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 can unsweetened coconut milk |
2 tablespoons sweetened cream of coconut (recommended: coco lopez) |
1/4 cup fresh or bottled key lime juice |
1 serrano chile, coarsely chopped |
1 -inch piece ginger, peeled and chopped |
2 teaspoons finely chopped fresh lime zest |
1 cup canola oil |
1/4 cup unsweetened dried coconut |
1/4 cup chopped cilantro leaves |
salt and freshly ground black pepper |
4 swordfish steaks, 8 ounces each, cut into 1-inch dice |
16 to 20 wooden skewers, soaked for 20 minutes |
canola oil |
salt and freshly ground black pepper |
shredded unsweetened dried coconut, lightly toasted |
cilantro leaves |
Directions:
1. Sauce:
2. 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 emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
3. Swordfish:
4. Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
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