Grilled Swordfish Topped With Coconut, Lemongrass &

Name: Grilled Swordfish Topped With Coconut, Lemongrass & Ginger S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: swordfish or mahi mahi; olive oil; 3 inches piece lemongrass, lightly smashed (if you can't find lemongrass, substitute with 1/2 teaspoon lemon zest); 2 teaspoons fresh ginger, grated; 15 ounces light coconut milk; 1/2 cup unsweetened flaked coconut, toasted; 1/4 cup cilantro, coarsely chopped; 1 1/2 cups fresh pineapple, small diced; 1 lime; salt and pepper

Servings: persons

1
Sauce:
2
Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat. Let the milk reduce by half, until it's thickened and creamy.
3
Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro. Continue to simmer the sauce for about 5 minutes longer. Taste for seasoning, adding salt and pepper as needed.
4
Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime.
5
For the Fish:
6
Pre-heat the grill to 400u00b0F.
7
Brush the fish with olive oil and then dust with salt and pepper. When you are ready to grill your fish, soak a paper towel with veggie oil. Using grilling tongs, rub the oiled paper towels over the grill grates.
8
Place the fish on the grill, turning down the heat to medium so it doesn't burn. Flip the fish only once, or it will fall apart. Cook until desired doneness. Transfer the fish to individual plates or a platter. Squeeze with fresh lime.
9
Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple. Sprinkle with toasted coconut and enjoy!

145

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: swordfish or mahi mahi, olive oil, 3 inches piece lemongrass, lightly smashed (if you can't find lemongrass, substitute with 1/2 teaspoon lemon zest), 2 teaspoons fresh ginger, grated, and more.

Yes, Grilled Swordfish Topped With Coconut, Lemongrass & Ginger S 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 Topped With Coconut, Lemongrass & Ginger S

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions