Zutaten für Malaysian Lime Coconut Swordfish
- Light Coconut Milk
- Fresh Cilantro
- Fresh Lemongrass
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/4 cup fresh lime juice
- Thai Chili Paste
- Shallots
- Garlic Clove
- Swordfish Steak
- Cooking spray
- Fresh Cilantro Stem
- Lemon Wedge
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Zubereitung von Malaysian Lime Coconut Swordfish
- Preheat your broiler to high heat.
- In a food processor, combine shallots, lime juice, coconut milk, cilantro, ginger, garlic, fish sauce, brown sugar, red pepper flakes (if using), salt, and pepper.
- Pulse 3-4 times until mixture is coarsely chopped but still has some texture.
- Lightly coat a broiler pan with cooking spray.
- Place swordfish steaks on the prepared broiler pan.
- Spread half of the shallot mixture evenly over the swordfish.
- Broil for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through. Keep a close eye to prevent burning.
- Serve immediately, topping each swordfish steak with the remaining shallot mixture. Garnish with fresh cilantro sprigs and lemon wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
2g
Carbs
2g
