Malaysian Lime-Coconut Swordfish
This is an outstanding dish! I followed it exactly and it was just superb. 43
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Ingredients
| ⅓ | cup |
coconut milk
light |
|
| ¼ | cup |
cilantro
chopped fresh |
|
| 2 | tablespoons |
lemongrass
thinly sliced peeled fresh (about 1 stalk) or 1 tablespoon grated lemon peel |
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
lime juice
|
|
| ½ | teaspoon |
thai chili paste
|
* |
| 2 | each |
shallots
peeled |
* |
| 1 | clove |
garlic
peeled |
|
| 1 ½ | pound |
swordfish steaks
about 1 inch thick |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | x |
cilantro
sprigs (optional) |
* |
| 1 | x |
lemon
wedges (optional) |
* |
Directions
Preheat broiler.
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 ½ 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.
