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MALAYSIAN
LIME-COCONUT SWORDFISH
Lemon
grass gives a characteristic citrus flavor
and fragrance to many Asian dishes. You'll
find this herb with long, thin, gray-green
leaves in the produce section of many supermarkets.
You can substitute grated lemon peel, but
cut the amount by half.
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)
Preheat
broiler.
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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.
Serves
4.
1
Serving - 5 ounces fish and 2 tablespoons sauce:
Calories: 255 (Cal. from fat: 30%), Fat: 8.5g
(Saturated: 2.7g), Cholesterol: 71mg, Sodium:
840mg, Carbohydrate: 5.4g, Protein: 36.8g.
[Cooking
Light, July 2000]
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