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
• Canola oil
• Salt and freshly ground black pepper
• Shredded unsweetened dried coconut, lightly toasted
• Cilantro leaves

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Special equipment: 16 to 20 wooden skewers, soaked for 20 minutes
3. Sauce:
4. 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. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
5. Swordfish:
6. 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.