Grilled Swordfish With Coconut Curry Sauce
- 2 pounds swordfish steak
- 4 tablespoons neutral flavored oil, like canola, divided
- kosher salt and freshly ground black pepper
- 2 limes, juiced, divided
- 1/3 cup chicken stock
- 1/2 cup chopped green onions (white and light green parts)
- 2-4 teaspoons Thai red curry paste, or to taste
- 1 tablespoon minced ginger
- 1 medium ripe tomato, peeled, chopped
- 1 can coconut milk
- Brush swordfish with 3 tbs oil and sprinkle with salt and pepper. Grill 7 minutes on a side over medium hot fire. Remove to platter and squeeze juice of one lime over fish. Tent with aluminum foil and allow to rest for 10 minutes.
- While steaks are grilling, saute green onions and ginger in oil. Add chicken stock and boil until reduced to a glaze, about 1-2 minutes. Add curry paste and juice of remaining lime, and saute until fragrant. Add tomato and cook until tomato pieces begin to break down. Add coconut milk and simmer about 10 minutes. Serve over fish.
swordfish steak, neutral flavored oil, kosher salt, chicken stock, green onions, red curry, ginger, tomato, coconut milk
Taken from food52.com/recipes/5728-grilled-swordfish-with-coconut-curry-sauce (may not work)