Grilled Swordfish Topped with a Coconut, Lemongrass and Ginger Sauce Recipe

Name: Grilled Swordfish Topped with a Coconut, Lemongrass and Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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!

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Swordfish Topped with a Coconut, Lemongrass and Ginger 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.

Grilled Swordfish Topped with a Coconut, Lemongrass and Ginger Sauce

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