Sometimes there are nights when I really want some fish for dinner. So tonight when I was in town and I was looking at the fresh fish I decided to go with swordfish. I had come across a recipe a while ago for this sweet and spicy sauce that I thought would pair nicely with the swordfish so I decided to give it a try and make some rice to go along with it!
Start by adding half a can of coconut milk to a food processor or blender (I used lite)
2 tablespoons cream of coconut (which I couldn't find until I looked in the section where they keep drink mixers)
Squeeze about a 1/4 cup of key lime juice, this takes FOREVER because key limes are so little!
Pour the juice into the food processor over a strainer to catch any seeds that may have fallen into the cup while squeezing
Chop up 1 Serrano pepper...
Throw the pepper in, seeds in all (make sure you wash your hands after this step because these peppers are HOT and you wouldn't want to touch your face with that on your fingers!)
Peel and chop 1 one inch piece of fresh ginger and throw it in to the processor...
Finally add the zest of about 2 key limes or 2 teaspoons. Turn the processor on for about 30 seconds or until smooth.
With the processor still going, slowly add in your oil until it emulsifies about 1/2 cup or so (I used vegetable oil)
When it is done add it into a bowl...
Chop about 1/4 cup of fresh cilantro leaves
Fold in the cilantro to the sauce...
1/4 cup of unsweetened dried coconut flakes...
Pepper to taste...
Salt to taste...
Finally about 1/2 teaspoon of white sugar.... Stir it up and set aside.
Now you can begin the rice, to a high heat pot add 1/4 cup of long grain rice...
And 1/2 cup of water... wait for the water to come to a boil, cover and turn to low.
While you wait, add about 1/4 cup or less of unsweetened coconut flakes to a low heat pan to lightly toast...
Chop up a sprig or so of fresh cilantro...
Juice about 1 or 2 key limes...
Remove the coconut from heat when golden brown...
When the rice is about half way done, put your swordfish on a plate and drizzle both sides with olive oil...
Season both sides with cracked black pepper...
And salt... put on the grill for about 5-6 minutes per side until cooked through
When the rice is done cooking, add in salt, pepper, and your lime juice...
And your fresh cilantro... give it a stir. Drizzle some of the sauce onto a plate, place the fish on top of the sauce, drizzle more sauce over the top, sprinkle some toasted coconut on top and fresh cilantro. Enjoy with your rice! ENJOY!
No comments:
Post a Comment