Grilled swordfish skewers with coconut, key lime and green chile sauce

These swordfish skewers are the perfect accompaniment for your barbecue.

  • Preparation Time10 mins
  • Cooking Time10 mins
  • DifficultyEasy
For Fish
Shredded desiccated coconut, lightly toasted
Salt and freshly ground black pepper
Coriander leaves
Rapeseed oil
16 to 20 wooden skewers, soaked for 20 minutes
4 swordfish steaks, 225g each, cut into 2.5cm dice
For sauce
Salt and freshly ground black pepper
25g chopped coriander leaves
20g desiccated coconut
250ml rapeseed oil
1) Place coconut milk, cream of coconut, key lime juice, serrano chilli, 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.

2) Heat griddle to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper.

3) Cook 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 coriander.

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