Grilled Swordfish Skewers with Coconut, Key Lime, and Green Chile Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
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
For the swordfish:
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
Instructions:
Sauce:
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 emulisified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
Swordfish:
Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill 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 cilantro.
Recipe by Bobby Flay.