Malaysian Lime-Coconut Swordfish
- 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
- 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.
light coconut milk, fresh cilantro, fresh lemongrass, fish sauce, brown sugar, lime juice, thai chili paste, shallots, garlic, swordfish steak, cooking spray, cilantro stem, lemon wedge
Taken from www.food.com/recipe/malaysian-lime-coconut-swordfish-470178 (may not work)