Malaysian Lime Coconut Swordfish Food

MALAYSIAN LIME-COCONUT SWORDFISH

Malaysian Lime-Coconut Swordfish image

Make and share this Malaysian Lime-Coconut Swordfish recipe from Food.com.

Provided by DailyInspiration

Categories Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

MALAYSIAN LIME-COCONUT SWORDFISH

Malaysian Lime-Coconut Swordfish image

This is an outstanding dish! I followed it exactly and it was just superb. 52

Categories Seafood Main Dish Malaysian Coconut Swordfish

Time 26m

Yield 4

Number Of Ingredients 26

Ingredients

coconut milk
cilantro
lemongrass
fish sauce
brown sugar
lime juice
thai chili paste
shallots
garlic
swordfish steaks
nonstick cooking spray
cilantro
lemon
coconut milk
cilantro
lemongrass
fish sauce
brown sugar
lime juice
thai chili paste
shallots
garlic
swordfish steaks
nonstick cooking spray
cilantro
lemon

Steps:

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 ½ 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.

Nutrition Facts :

GRILLED MANGO-COCONUT SWORDFISH

Grilled Mango-Coconut Swordfish image

Categories Sauce Side Coconut Mango Kosher Swordfish Simmer Boil

Yield feeds 5 to 6

Number Of Ingredients 20

Ingredients

The Sauce
2 mangoes
2 tablespoons butter
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Pinch plus 1 teaspoon kosher salt
Pinch of black pepper
3/4 cup freshly squeezed orange juice
1 can (14 ounces) unsweetened coconut milk (see note)
3 tablespoons Mutha Sauce (page 165)
1 teaspoon grated orange zest
1 tablespoon finely diced red bell pepper
Juice of 1/4 lime
Tabasco sauce
The Fish
1 whole loin of swordfish (2 3/4 pounds)
Olive oil
Creole Seasoning (page 167)
The Garnish
10 fresh basil leaves

Steps:

Start with the sauce. Slice off the 2 ends of each mango. Stand them up on a cut end, and cut down close to the skin to peel it away. Slice the flesh away from the fibrous pit, and then dice the flesh. Toss the butter into a saucepan set over medium-high heat. Stir in the jalapeños and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft. Add the mango and cook for 5 minutes more. Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt. Turn the heat up to high and bring to a boil. Lower the heat to medium-high and simmer 15 minutes, til reduced by half. Keep warm. Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
Wash the basil leaves, dry them, and stack them. Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons. Set aside.
Fire up the grill. Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain. Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain. Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
Clean the grill rack and oil it. Spread out a nice hot coal bed. Position the rack and throw the steaks onto it, directly over the coals. Cook for about 2 minutes and flip. Cook for another 1 to 3 minutes or so, til done but not overcooked. These babies should be succulent. Arrange the steaks on a platter and spoon on the sauce. Dress them up with a sprinkling of basil.

CRUNCHY LIME SWORDFISH

Crunchy Lime Swordfish image

A change from grilling, this crunchy lime flavoured swordfish worked well for me! Served with asparagus and baked potato, it made a nice light meal. Prep time includes marinade time.

Provided by Tebo3759

Categories < 60 Mins

Time 58m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 medium swordfish steaks
1 lime, divided
3 tablespoons olive oil, divided
2 tablespoons flour
2 tablespoons cornmeal
1 tablespoon italian seasoning or 1 tablespoon cajun seasoning (optional)
1 tablespoon butter

Steps:

Marinade fish in juice of 1/2 lime and 2 Tbs olive oil for 1/2 to 3/4 hours Mix flour, corn meal and old bay seasoning.
Dredge swordfish in mix and shake off excess.
Heat 1 Tbs of butter and 1 Tbs olive oil in fry pan (cast iron being best).
Fry swordfish approx 4 minutes per side or until done.
Squeeze addition lime juice on swordfish if desired.

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