Malaysian Lime-Coconut Swordfish

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.

Yield: 4 servings (serving size: 5 ounces fish and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 30%
  • Fat: 8.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.8g
  • Carbohydrate: 5.4g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 2mg
  • Sodium: 840mg
  • Calcium: 18mg

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.
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