Fresh Fish is Our Passion

Lets Get Grilling with Swordfish!

Grilled Swordfish Skewers with Coconut Lime Sauce

 

 

 

 

Ingredients

Sauce:

  • 1/2 can unsweetened coconut milk
  • 2 tablespoons sweetened cream of coconut
  • 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

Swordfish:

  • 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

Directions

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.

Lemon Swordfish Brochettes

 

Ingredients

Directions

  • Remove skin from swordfish and cut into 1-inch cubes; set aside.
  • Soak wooden skewers in water for 30 minutes
  • In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
  • Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
  • Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
  • Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
  • Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
  • Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.
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Categorised in: EFC Kitchen, Fresh Recipes

June 2012
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Euclid Fish Company

1-440-951-6448
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