Thai Swordfish Salad in Lettuce Cups Recipe

Name: Thai Swordfish Salad in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds swordfish steaks, 1-inch thick; 24 kaffir lime leaves, fresh or dried*; 2 tablespoons Thai fish sauce (Nahm pla)*; 1 tablespoon honey; 1/2 teaspoon sambal; 1/4 cup canola oil; 1 lime, juiced, plus 1 lime, juiced; 1 tablespoon Thai green curry paste*; 1/2 cup canned unsweetened coconut milk**; 1/4 cup hand shredded fresh mint leaves; 1/4 cup hand shredded fresh cilantro; 1/4 cup chopped peanuts, divided; 1 tablespoon black sesame seeds, divided; 8 large butter lettuce leaves; 2 Thai red chilies, diced; 2 shallots, cut in rings and fried; 4 wooden skewers, soaked in water for 1 hour; *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.; **Available at Indian markets, Asian markets, Latin American markets and many supermarkets.

Servings: persons

1 1/2 pounds swordfish steaks, 1-inch thick
24 kaffir lime leaves, fresh or dried*
2 tablespoons Thai fish sauce (Nahm pla)*
1 tablespoon honey
1/2 teaspoon sambal
1/4 cup canola oil
1 lime, juiced, plus 1 lime, juiced
1 tablespoon Thai green curry paste*
1/2 cup canned unsweetened coconut milk**
1/4 cup hand shredded fresh mint leaves
1/4 cup hand shredded fresh cilantro
1/4 cup chopped peanuts, divided
1 tablespoon black sesame seeds, divided
8 large butter lettuce leaves
2 Thai red chilies, diced
2 shallots, cut in rings and fried
4 wooden skewers, soaked in water for 1 hour
*Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
**Available at Indian markets, Asian markets, Latin American markets and many supermarkets.

1
Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves.
2
Lay the kebobs in a shallow non-aluminum pan.
3
In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime.
4
Pour the marinade over the swordfish and let marinate for 1 hour.
5
Heat a ridged grill pan (or barbecue) until very hot.
6
Remove the swordfish skewers from the marinade and grill about 4 minutes per side.
7
Take care not to overcook so the fish remains moist.
8
In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds.
9
Season with salt and pepper.
10
Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves.
11
Toss the swordfish in the curry mixture.
12
To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.

917

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 19 ingredients. The key ingredients include: 1 1/2 pounds swordfish steaks, 1-inch thick, 24 kaffir lime leaves, fresh or dried*, 2 tablespoons Thai fish sauce (Nahm pla)*, 1 tablespoon honey, and more.

Yes, Thai Swordfish Salad in Lettuce Cups falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Swordfish Salad in Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions