Malaysian Lime-Coconut Swordfish

Malaysian Lime-Coconut Swordfish
Photo by Randy Mayor

Ingredients

  • Cilantro sprigs (optional)
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon Thai chili paste (such as Dynasty)
  • Cooking spray
  • 1/3 cup light coconut milk
  • 2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated lemon peel
  • 1 teaspoon lime juice
  • + 19 more ingredients
    • 1 (1 1/2-pound) swordfish steak (about 1 inch thick)
    • 2 tablespoons fish sauce
    • Lemon wedges (optional)
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon brown sugar
    • 2 shallots, peeled
    • 2 tablespoons fish sauce
    • Lemon wedges (optional)
    • 1 garlic clove, peeled
    • 1 garlic clove, peeled
    • 1 tablespoon brown sugar
    • 1 teaspoon lime juice
    • 1 (1 1/2-pound) swordfish steak (about 1 inch thick)
    • ½ teaspoon Thai chili paste (such as Dynasty)
    • Cooking spray
    • 1/3 cup light coconut milk
    • Cilantro sprigs (optional)
    • 2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated lemon peel
    • 2 shallots, peeled

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 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve t...

View full recipe at My Recipes

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