Grilled swordfish skewers with coconut, key lime and green chile sauce

  • For Fish:
  • Shredded desiccated coconut, lightly toasted
  • Salt and freshly ground black pepper
  • Coriander leaves
  • Rapeseed oil
  • 16 to 20 wooden skewers, soaked for 20 minutes
  • 4 swordfish steaks, 225g each, cut into 2.5cm dice
  • For sauce:
  • Salt and freshly ground black pepper
  • 25g chopped coriander leaves
  • 20g desiccated coconut
  • 250ml rapeseed oil
  • 2 tsp finely chopped fresh lime zest
  • 2.5cm piece ginger, peeled and chopped
  • 1 serrano chilli, coarsely chopped
  • 65ml fresh or bottled key lime juice
  • 2 Tbsp sweetened cream of coconut
  • 125ml unsweetened coconut milk
View metric measurements

Serves: 4 to 6 starter servings

Sauce:
1) Place coconut milk, cream of coconut, key lime juice, serrano chilli, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.

Swordfish:
2) Heat griddle to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper.

3) Cook swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and coriander.

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