Grilled Swordfish Topped With a Coconut, Lemongrass and Ginger Sauce

There are moments when I believe I must eat, drink and sleep “food”.  I wake up most mornings thinking about the next delicious dinner creation, contemplating ideas during most of my day, and mentally assembling those ideas into what I hope will be a winning combination.   

Once I’ve created the tasty dish, I spend precious moments trying to capture the true essence of the sumptuous food.  Much to my husbands dismay,  when he finally gets his beautiful plate of food it’s usually cooled and needs to be reheated.  I can’t tell you how many times my family has been sitting at the dinner table and I’m somewhere outside snapping photos of our meal.  My little gal will tell you if you eat dinner at our house you need to grab your plate and get your food before Mom grabs the camera. 

Fish really does taste best served right off the grill, stove top or from the oven. Especially when it’s lightly covered in this fragrant, flavorful sauce.  Once the sauce has been lightly ladled over the fish, top it with diced fresh pineapple and cilantro.  It’s tropical, fresh, and tastes like vacation!

Keep dinner simple… Enjoy the flavors of life.  Happy Cooking!

Serves 4

Ingredients

1 ½ – 2 lbs Fresh Swordfish or Mahi Mahi (I think it would also be yummy over halibut)

Olive oil

1 3 inch stalk fresh lemongrass, lightly smashed (if you can’t find lemongrass, substitute with ½ teaspoon lemon zest)

2 teaspoons fresh grated ginger

1 15oz can whole Coconut milk

½ cup flaked coconut, toasted

¼ cup fresh cilantro, torn or coarsely chopped

1 ½ cups fresh pineapple, small diced

1 lime

Salt and pepper to taste

Directions

To make the sauce: Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat.  Let the milk reduce by half, until it’s thickened and creamy.

Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro.  Continue to simmer the sauce for about 5 minutes longer.  Taste for seasoning, adding salt and pepper as needed.

Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime. 

For the Fish: Pre-heat the grill to 400F. 

Brush the fish with olive oil and then dust with salt and pepper.  When you are ready to grill your fish, soak a paper towel with veggie oil.  Using grilling tongs, rub the oiled paper towels over the grill grates. 

Place the fish on the grill, turning down the heat to medium so it doesn’t burn.  Flip the fish only once, or it will fall apart.  Cook until desired doneness.  Transfer the fish to individual plates or a platter.  Squeeze with fresh lime.

To Serve:  Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple.  Sprinkle with toasted coconut and enjoy!