Malaysian Lime-Coconut Swordfish

Malaysian Lime-Coconut SwordfishRecipe
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.