The taste of lime goes well with swordfish. As a side dish to this dish is perfect, for example, basmati rice, boiled with coconut milk. Canola oil can be reduced approximately double if the sauce seems too greasy. By the way, his remains will also go well with grilled shrimp. Toasted Coconut completes the taste and mouth-watering presentation of the dish. друзьями: 
Time: 20 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Swordfish
- 4 steaks of swordfish (250 gr. Each), cut into cubes 2.5 cm
- Rapeseed oil
- Coarsely grated unsweetened dried coconut, lightly toasted
- Cilantro leaves
Sauce
- 1/2 can of coconut milk without sugar
- 2 tbsp. l sweetened coconut cream
- 1/4 Art. freshly squeezed or bottled lime juice
- 1 serrano pepper, coarsely chopped
- A piece of ginger root 2.5 cm., Peeled and chopped
- 2 tsp finely chopped fresh lime zest
- 1 tbsp. rapeseed oil
- 1/4 Art. dried coconut
- 1/4 Art. shredded cilantro leaves
- Special accessories: 16 to 20 wooden skewers, soaked in water for 20 minutes
Recipes with similar ingredients: fish fillet, coconut, milk coconut, lime juice, serrano pepper, ginger root, cilantro
Recipe preparation:
- Hot Coconut Chili Sauce. Place Coconut milk, coconut cream, Mexican lime juice, pepper serrano, ginger and zest in a blender, beat until smooth. Not When turning off the appliance, slowly add canola oil and mix until emulsification. Pour the mixture into a bowl, stir in coconut and cilantro. Add salt and pepper to taste.
- Light the grill to maximum temperature.
- Skewers on swordfish skewers. Attach on each skewer for 1 piece of fish (all its pieces), which then grease oil on both sides and season with salt and pepper. Grill for 4-5 minutes on each side or until ready inside.
- Put part of the sauce on the dish and pour lightly over the rest. kebabs placed on top. Garnish with coconut flakes and cilantro.
