Hot Coals

Grilled coconut swordfish with lime, chilli & coriander sauce

Grilled coconut swordfish with lime, chilli & coriander sauce

Serves: 4-6
Marinate:
1 hour - overnight
Cook:
8-12 minutes

  • 1 or 2 large swordfish fillets
  • for the marinade:
  • 1 shallot
  • 3 garlic cloves
  • 2 stalks fresh lemongrass trimmed
  • 1 inch fresh ginger root, peeled and roughly chopped
  • 2 medium chillies
  • 2 tbsp vegetable oil
  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp palm sugar or light brown sugar
  • 1 tin coconut milk
  • 2 kaffir lime leaves
  1. Put all the ingredients, apart from the lime leaves and the coconut milk, into a food processor and blitz until it forms a rough paste.
  2. In a bowl mix the paste with the coconut milk and the lime leaves.
  3. Place your swordfish in a dish and cover with the marinade mixture. Leave to marinate in the fridge for a couple of hours, or overnight.
  4. When ready to barbecue, remove fish from the marinade and place directly on the barbecue grill. Cook for about 4-6 minutes on each side, depending on how large your steaks are. You can keep basting it with the marinade whilst it is grilling. If over-cooked it will break into pieces so be careful when you remove from the grill.
  5. Serve with lime, chilli and coriander sauce. click here

Photographs: David Merewether