Grilled Swordfish Topped with a Coconut, Lemongrass and Ginger Sauce

• 15 ounces, weight Whole Coconut Milk (1 Can)
• 1 stalk Lemongrass (about 3 Inches In Length)
• 2 teaspoons Grated Fresh Ginger
• 1/2 cups Flaked Coconut, Toasted
• 1/4 cups Fresh Cilantro, Lightly Chopped Or Torn
• 1 cup Fresh Pineapple, Diced
• 1 whole Lime
• 1- 1/2 pound Swordfish Steaks
• 1 Tablespoon Kosher Or Sea Salt
• 1/2 Tablespoons Black Pepper

1. To make the sauce: Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat.
2. Let the milk reduce by half until its thickened and creamy.
3. Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro.
4. Continue to simmer the sauce for about 5 minutes longer.
5. Taste for seasoning, adding salt and pepper as needed.
6. Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime.
7. For the fish:
8. Preheat the grill to 400F.
9. Brush the fish with olive oil and then dust with salt and pepper.
10. When you are ready to grill your fish, soak a paper towel with veggie oil.
11. Using grilling tongs, rub the oiled paper towels over the grill grates.
12. Place the fish on the grill, turning down the heat to medium so it doesnt burn.
13. Flip the fish only once, or it will fall apart.
14. Cook until desired doneness.
15. Transfer the fish to individual plates or a platter.
16. Squeeze with fresh lime.
17. To serve:
18. Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple.
19. Sprinkle with toasted coconut and enjoy!

coconut milk, fresh ginger, coconut, fresh cilantro, fresh pineapple, lime, swordfish, kosher, black pepper

Taken from tastykitchen.com/recipes/main-courses/grilled-swordfish-topped-with-a-coconut-lemongrass-and-ginger-sauce/ (may not work)