Grilled swordfish with spicy coconut sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The flavor of lime pairs beautifully with swordfish. Basmati rice cooked with coconut milk, for example, is a perfect accompaniment to this dish. You can reduce the amount of canola oil by about half if the sauce is too rich. Incidentally, any leftover can also pair well with grilled shrimp. Toasted coconut adds a finishing touch and a delicious presentation.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Swordfish
- 4 swordfish steaks (250g each), cut into 2.5cm cubes.
- Rapeseed oil
- Coarsely grated unsweetened desiccated coconut, lightly toasted
- Coriander leaves
Sauce
- 1/2 can unsweetened coconut milk
- 2 tablespoons sweetened coconut cream
- 1/4 cup freshly squeezed or bottled lime juice
- 1 serrano pepper, coarsely chopped
- A 2.5 cm piece of ginger root, peeled and chopped
- 2 tsp finely chopped fresh lime zest
- 1 cup of rapeseed oil
- 1/4 tbsp. dried coconut
- 1/4 cup chopped cilantro leaves
- Special accessories: 16 - 20 wooden skewers, soaked in water for 20 minutes
We recommend
Recipes with similar ingredients: fish fillet, coconut, coconut milk, lime juice, serrano pepper, ginger root, cilantro
Cooking the dish according to the recipe:
- Spicy coconut sauce with chili pepper.
Place the coconut milk, coconut cream, lime juice, serrano chili, ginger, and zest in a blender and blend until smooth. With the blender running, slowly add the canola oil and blend until emulsified. Transfer the mixture to a bowl and stir in the coconut and cilantro. Season with salt and pepper to taste. - Heat the grill to maximum heat.
- Swordfish skewers.
Thread one piece of fish (all pieces) onto each skewer, then brush both sides with oil and season with salt and pepper. Grill for 4-5 minutes per side or until cooked through. - Spoon some of the sauce onto a serving platter and lightly drizzle the rest over the kebabs. Garnish with coconut flakes and cilantro.
Categories:
recipe / Grill, barbecue / Grilled steaks / Grilled fish / / / Bobby Flay
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