Grilled Swordfish Skewers with Coconut, Key Lime an

Name: Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 can unsweetened coconut milk; 2 tablespoons sweetened cream of coconut (recommended: Coco Lopez); 1/4 cup fresh or bottled key lime juice; 1 serrano chile, coarsely chopped; 1 -inch piece ginger, peeled and chopped; 2 teaspoons finely chopped fresh lime zest; 1 cup canola oil; 1/4 cup unsweetened dried coconut; 1/4 cup chopped cilantro leaves; Salt and freshly ground black pepper; 4 swordfish steaks, 8 ounces each, cut into 1-inch dice; 16 to 20 wooden skewers, soaked for 20 minutes; Canola oil; Salt and freshly ground black pepper; Shredded unsweetened dried coconut, lightly toasted; Cilantro leaves

Servings: persons

1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1 -inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

1
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified.
2
Pour the mixture into a bowl and fold in the coconut and cilantro.
3
Season with salt and pepper, to taste.
4
Swordfish:
5
Heat grill to high.
6
Skewer 1 piece of swordfish onto each skewer.
7
Brush swordfish on both sides with oil and season with salt and pepper.
8
Grill swordfish for 4 to 5 minutes on each side or until just cooked through.
9
Spoon some of the sauce onto a platter and top with the skewers.
10
Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 can unsweetened coconut milk, 2 tablespoons sweetened cream of coconut (recommended: Coco Lopez), 1/4 cup fresh or bottled key lime juice, 1 serrano chile, coarsely chopped, and more.

Yes, Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions