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Coconut Lime Swordfish

*Post by Angela.

People, I have achieved my end game. I finally managed to make a seafood dish that Mark really, sincerely loved (I did, too!). Don’t get me wrong, in the last few years he’s grown to like seafood when we dine out, and he’s always open to trying new things. But after a few not entirely successful tries to make his mouth water with ocean-dwelling protein prepared at home, I got discouraged. And lazy. And stopped making seafood at home at all.

That all changed last week. We finally made our way over to the Hollywood farmers market at the insistence of our dear friends, who had been talking up the fishmonger there at every opportunity. Some awfully pretty swordfish was on special, and while waiting in line to purchase it, I pulled up this recipe. “BOOM,” was Mark’s reaction, being a lover of coconutty things. I had a good feeling about this attempt, and I was right. The meatiness of the swordfish + the light yet powerfully flavorful sauce is irresistible.



List of ingredients:

  • 2/3 cup light coconut milk
  • ½ cup chopped fresh cilantro
  • 4 tbsp fresh lemongrass, peeled and finely minced (or 2 tbsp grated lemon peel if you can’t find lemongrass)
  • 4 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tsp lime juice
  • 2 tsp chili paste
  • 4 shallots, peeled and rough chopped
  • 4 garlic cloves, peeled and rough chopped
  • 1 ½ lbs swordfish steak, cut into four 6-oz portions
  • Cooking spray or a little bit of olive oil

Honestly, this recipe is as easy as it gets. First, I turned on my broiler. After giving all the choppable ingredients a nice rough run through with my knife, I combined the coconut milk, cilantro, lemongrass, fish sauce, brown sugar, lime juice, chili paste, shallots, and garlic in my food processor and pulsed until well-combined and coarsely chopped.




I put the fish in a roasting pan lightly coated with oil and spread half of my delightful smelling shallot mixture evenly over all 4 steaks, creating sort of a coating.



I broiled the steaks for almost exactly 15 minutes (until the fish was just cooked through), then served them up with the remaining sauce, some steamed white rice and a little spicy garlicky bok choy action.



FINALLY. Success was mine! A wonderfully elegant fish dish that Mark loved. Loved so much, in fact, that he suggested we head to the farmers market every other weekend to make Sunday nights seafood night. My friends, the dragon is slain.


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