Delicious Recipes

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Posted on: 28/08/2016

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce.fw

Prep time: 10 min

Cook time: 10 min

Yield: 4 to 6 appetizer servings

Level: Easy



1/2 can unsweetened coconut milk

2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)

1/4 cup fresh or bottled key lime juice

1 serrano chile, coarsely chopped

1 -inch piece ginger, peeled and chopped

2 teaspoons finely chopped fresh lime zest

1 cup canola oil

1/4 cup unsweetened dried coconut

1/4 cup chopped cilantro leaves

Salt and freshly ground black pepper


4 swordfish steaks, 8 ounces each, cut into 1-inch dice

16 to 20 wooden skewers, soaked for 20 minutes

Canola oil

Salt and freshly ground black pepper

Shredded unsweetened dried coconut, lightly toasted

Cilantro leaves



Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.


Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.


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