Grilled Swordfish Skewers with Coconut Key Lime and Green Chile Sauce
Ingredients
- 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
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments