I am loving what it does to soup; and we totally loved it in the shrimp, so, when I came across a recipe for Indonesian Swordfish, and it didn’t call for coconut milk, I had to do a bit of research.
And, I was good.
Coconut is a common ingredient in some variations of Indonesian cuisine, so I felt pretty free in indulge my tastes and add it to this recipe.
Don’t really care for coconut? No worries! I used the milk in a marinade, and so the finished, grilled swordfish does not have a strong coconut flavor. If you are still hesitant, substitute 1/4 cup of canola or peanut oil – or even mayonnaise (!) for the can of coconut milk.
•1 can (13.5 oz) coconut milk
•2 tbsp Dijon mustard
•2 tbsp lower sodium Tamari
•2 tbsp lemon juice
•1 tbsp Sherry Peppers Sauce*
•1 tsp grated orange and/or lemon zest
•4 cloves garlic, minced
•2 tbsp minced fresh ginger
•2 to 4 swordfish steaks
•Olive oil for the grill
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Whisk the marinade ingredients together and pour over the swordfish steaks in a gallon sized zipper bag.
Close the bag and stash in the fridge for at least four hours or – always more better – overnight; flipping the bag over whenever you think to.
When ready to cook, heat your grill to medium high and brush the grates (or grill pan) with the olive oil.
Remove the swordfish from the marinade (discard the marinade) and season both sides with the Seasoned Salt.
Cook the swordfish for five minutes, then turn the steaks over and cook for another five minutes, just until they are no longer pink in the center.
Remove the steaks to a platter, cover tightly with foil, and set aside to rest for 15 minutes.
Really, really nice with veggie tempura birdsnests from Trader Joes and a Cucumber Salad with a Sweet Chili Sauce Vinaigrette.