Malaysian Lime Coconut Swordfish Recipes

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GRILLED MANGO-COCONUT SWORDFISH



Grilled Mango-Coconut Swordfish image

Categories     Sauce     Side     Coconut     Mango     Kosher     Swordfish     Simmer     Boil

Yield feeds 5 to 6

Number Of Ingredients 20

The Sauce
2 mangoes
2 tablespoons butter
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Pinch plus 1 teaspoon kosher salt
Pinch of black pepper
3/4 cup freshly squeezed orange juice
1 can (14 ounces) unsweetened coconut milk (see note)
3 tablespoons Mutha Sauce (page 165)
1 teaspoon grated orange zest
1 tablespoon finely diced red bell pepper
Juice of 1/4 lime
Tabasco sauce
The Fish
1 whole loin of swordfish (2 3/4 pounds)
Olive oil
Creole Seasoning (page 167)
The Garnish
10 fresh basil leaves

Steps:

  • Start with the sauce. Slice off the 2 ends of each mango. Stand them up on a cut end, and cut down close to the skin to peel it away. Slice the flesh away from the fibrous pit, and then dice the flesh. Toss the butter into a saucepan set over medium-high heat. Stir in the jalapeños and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft. Add the mango and cook for 5 minutes more. Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt. Turn the heat up to high and bring to a boil. Lower the heat to medium-high and simmer 15 minutes, til reduced by half. Keep warm. Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
  • Wash the basil leaves, dry them, and stack them. Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons. Set aside.
  • Fire up the grill. Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain. Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain. Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
  • Clean the grill rack and oil it. Spread out a nice hot coal bed. Position the rack and throw the steaks onto it, directly over the coals. Cook for about 2 minutes and flip. Cook for another 1 to 3 minutes or so, til done but not overcooked. These babies should be succulent. Arrange the steaks on a platter and spoon on the sauce. Dress them up with a sprinkling of basil.

GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE



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

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

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
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Steps:

  • Sauce:
  • 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.
  • Swordfish:
  • 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.

MALAYSIAN LIME-COCONUT SWORDFISH



Malaysian Lime-Coconut Swordfish image

Make and share this Malaysian Lime-Coconut Swordfish recipe from Food.com.

Provided by DailyInspiration

Categories     Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup light coconut milk
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lemongrass, peeled and thinly sliced (or substitute 1 tbsp. fresh lemon peel)
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 swordfish steak (1 1/2 pounds, about 1 inch thick)
cooking spray
fresh cilantro stem
lemon wedge

Steps:

  • Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan 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 the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.

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