Grilled Swordfish with Coconut Basil Lime Sauce

Delicious Sauce! You don’t have to like swordfish to try the sauce. It’s great on almost any fish and really good with shrimp and scallops. I love making sauces with coconut milk because it is a great way to get some healthy fat into your meal with a ton of flavor.

The Good Stuff:

  • Swordfish (or any other fish or shellfish you prefer)
  • Skewers
  • Salt
  • Pepper
  • Olive Oil
  • 1/2 cup coconut milk
  • 1 tablespoon coconut sugar
  • 2 tablespoons lime juice
  • 1/2 Serrano pepper, diced (choose pepper and amount according to your preference for heat and flavor)
  • 1/2 cup coconut oil
  • 2 tablespoon basil, chopped
  • 1/4 cup toasted unsweetened coconut

The How To:

For the Sauce:

  • Heat coconut milk and sugar over medium heat until sugar is dissolved.
  • In a blender, blend milk mixture, lime juice and pepper.
  • Blend in coconut oil to the mixture.
  • Pour mixture into a bowl and stir in toasted coconut and basil.
  • NOTE: To toast coconut, spread coconut out on baking pan and bake at 350 degrees until coconut begins to brown (3 – 5 minutes).

For the Fish:

  • Soak Skewers for 20 minutes
  • Cube the fish into approximately 1″ by 1″ cubes
  • Skewer the fish (4 – 5 pieces per skewer)
  • Lightly salt and pepper fish then lightly roll in olive oil.
  • Grill over medium/high heat, flipping every couple of minutes. (About 10 minutes of grilling)
  • Plate fish and pour sauce over the top. Serve




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