Name: Malaysian Lime-Coconut Swordfish
Yield: 4 servings (serving size: 5 ounces fish and 2 tablespoons sauce)
Ingredients: ⅓ cup light coconut milk; ¼ 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; ½ 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)

Directions

Step 1
Preheat broiler.

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Step 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.

Nutrition Facts

Per Serving:

255 calories; calories from fat 30%; fat 8.5g; saturated fat 2.7g; mono fat 2.9g; poly fat 1.8g; protein 36.8g; carbohydrates 5.4g; fiber 0.2g; cholesterol 71mg; iron 2mg; sodium 840mg; calcium 18mg.

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Ingredients

Directions

Nutrition Facts