Malaysian Lime-Coconut Swordfish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from Cooking Light. Ingredients:
1/3 cup light coconut milk |
1/4 cup fresh cilantro, chopped |
2 tablespoons fresh lemongrass, peeled and thinly sliced (or substitute 1 tbsp. fresh lemon peel) |
2 tablespoons fish sauce |
1 tablespoon brown sugar |
1 teaspoon lime juice |
1/2 teaspoon thai chili paste (such as dynasty) |
2 shallots, peeled |
1 garlic clove, peeled |
1 swordfish steak (1 1/2 pounds, about 1 inch thick) |
cooking spray |
fresh cilantro stem |
lemon wedge |
Directions:
1. Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
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