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Malaysian Lime-Coconut Swordfish
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Malaysian
- Broiling
Allergens
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Malaysian Lime-Coconut Swordfish brings together 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) in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Food processor, broiler pan, broiler
Ingredients
- 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
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Instructions
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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