Malaysian Lime-Coconut Swordfish

Ingredients

• 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)

Preparation

1. Preheat broiler.
2. 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.