Malaysian Lime-Coconut Swordfish

• 1/3 cup light coconut milk
• 1/4 cup chopped fresh cilantro
• 2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated 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 (1 1/2-pound) swordfish steak (about 1 inch thick)
• Cooking spray
• Cilantro sprigs (optional)
• Lemon wedges (optional)

1. Preheat broiler.
2. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated 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, lemon grass, fish sauce, brown sugar, lime juice, chili paste, shallots, garlic, swordfish steak, cooking spray, cilantro, lemon wedges

Taken from www.myrecipes.com/recipe/malaysian-lime-coconut-swordfish (may not work)