What's For Dinner
January 8 2008
Quick Dinner: Swordfish Kabobs with Chili-Coconut Sauce
My husband loved the lack of dirty dishes with this one. It was quite tasty to boot. The dogs were horribly dissappointed in the lack of leftovers.
For the Sauce:
1/2 can of Lite Coconut Milk
Zest from 1 lime
Juice from 2 1/2 limes
1 jalapeno, roughly chopped
1 1 inch piece of fresh ginger, roughly chopped
1/2 cup vegetable or canola oil
1/3 cup shredded coconut
1/4 cup chopped cilantro
Put the coconut milk, lime zest, lime juice, ginger, and jalapeno in a blender and whiz until smooth. With the blender running, slowly add the oil. When everything is smooth and well blended, pour into a bowl and stir in the shredded coconut and cilantro. Add a little salt as well. If you like spicy - add a second or different type of pepper.
For the Kabobs:
2 swordfish steaks (about 8oz each)
salt
pepper
1 red pepper
1 fresh pinapple
1 small red onion
bamboo skewers
Heat the grill to medium. Soak the skewers in water to prevent them from catching fire right away.
Cut the swordfish into 1 to 1.5 inch cubes. Season the swordfish with salt and pepper. Cut the pepper into 1 inch squares, Cut the pineapple in to 1 inch chunks. Cut the onion into 1 inch chunks as well. Alternately skewer the swordfish, pepper, onion, and pineapple onto the bamboo skewers.
Grill the kabobs for about 3 minutes then turn. Continue grilling until the fish is opaque. Try not to over cook them as the fish will get dry.
Serve with some brown rice and the Chili-Coconut sauce.