Malaysian Lime-Coconut Swordfish

Malaysian Lime-Coconut Swordfish Recipe
Randy Mayor
Lemongrass gives a characteristic citrus flavor and fragrance to many Asia dishes. You'll find this herb with long, thin, gravy-green leaves in the produce section of many supermarkets. You can substitute grated lemon peel, but cut the amount by half.


4 servings (serving size: 5 ounces fish and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 2.7 g
Monofat 2.9 g
Polyfat 1.8 g
Protein 36.8 g
Carbohydrate 5.4 g
Fiber 0.2 g
Cholesterol 71 mg
Iron 2 mg
Sodium 840 mg
Calcium 18 mg


1/3 cup light coconut milk
1/4 cup chopped fresh cilantro
2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated lemon peel
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon Thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 (1 1/2-pound) swordfish steak (about 1 inch thick)
Cooking spray
Cilantro sprigs (optional)
Lemon wedges (optional)


Preheat broiler.

Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.


July 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note