Malaysian Lime-Coconut Swordfish
This is an outstanding dish! I followed it exactly and it was just superb. 52
52
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.
Nutrition Facts
Serving Size 203g (7.2 oz)Amount per Serving
Calories 26038% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 66mg
22%
Sodium 698mg
29%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
0%
Sugars g
Protein
69g
Vitamin A 6%
•
Vitamin C 5%
Calcium 2%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
