½ can unsweetened coconut milk
2 tbsps sweetened cream of coconut (recommended: Coco Lopez)
65ml (¼ cup) fresh or bottled key lime juice
1 serrano chile, coarsely chopped
3cm (1 in) piece ginger, peeled and chopped
2 tsps finely chopped fresh lime zest
250ml (1 cup) canola oil
65ml (¼ cup) unsweetened dried coconut
65ml (¼ cup) chopped coriander leaves
Salt and freshly ground black pepper
4 swordfish steaks, 225g (8 oz) each, cut into 3cm (1 in) dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Coriander leaves


Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.

Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

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