Saturday, July 26, 2008

Malaysian Lime-Coconut Swordfish

I tried to make swordfish over a year ago, and it was a disaster. Granted, it was frozen and I was also still trying to figure out how to cook fish. I still am trying to figure out how to cook fish. But since swordfish was significantly on sale this week ($5.99/lb!) I decided to try this recipe.

It has a lot of the great south Asian flavors that we love - coconut, lime, cilantro, curry, lemon - and the swordfish turned out really nice. There may have been a bit too much lime and a bit too much cilantro but we both ate the whole thing. We would make it again, if swordfish ever goes on sale this cheap again!

We were creative and served it with the pineapple rice from this recipe. That was a good choice.


Malaysian Lime-Coconut Swordfish
Cooking Light, July 2000

Lemongrass gives a characteristic citrus flavor and fragrance to many Asia dishes. You'll find this herb with long, thin, gravy-green leaves in the produce section of many supermarkets. You can substitute grated lemon peel, but cut the amount by half.

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)

Preheat broiler.

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.

Yield: 4 servings

No comments: