Malaysian Lime-Coconut Swordfish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lemongrass gives a characteristic citrus flavor and fragrance to many Asia dishes. You'll find this herb with long, thin, gravy-green leaves in the produce section of many supermarkets. You can substitute grated lemon peel, but cut the amount by half. Ingredients:
1/3 cup light coconut milk |
1/4 cup chopped fresh cilantro |
2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated 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 (1 1/2-pound) swordfish steak (about 1 inch thick) |
cooking spray |
cilantro sprigs (optional) |
lemon wedges (optional) |
Directions:
1. Preheat broiler.
2. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated 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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