Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
An Asian-Inspired Appetizer
Level: EasyYield: 4 to 6 appetizer servingsTotal Time: 20 minutes (10 minutes prep, 10 minutes cook)
Special Equipment
16 to 20 wooden skewers (soaked in water for 20 minutes to prevent burning)
Ingredients
For the Coconut-Key Lime Green Chile Sauce
Coconut milk
Cream of coconut
Key lime juice
Serrano chile (seeds removed for milder heat, if desired)
Fresh ginger (grated or chopped)
Lime zest
Vegetable or canola oil (for emulsification)
Shredded coconut (unsweetened)
Fresh cilantro (chopped)
Salt
Freshly ground black pepper
For the Swordfish Skewers
Fresh swordfish (cut into 1-inch cubes)
Vegetable oil (for brushing)
Salt
Freshly ground black pepper
Toasted coconut flakes (for garnish)
Fresh cilantro leaves (for garnish)
Directions
Make the Sauce
In a blender, combine coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest. Blend until smooth and vibrant.
With the blender running on low, slowly drizzle in the oil to emulsify the sauce. Continue blending until the mixture is creamy and cohesive (this helps the sauce stay thick and not separate).
Pour the sauce into a bowl. Gently fold in the shredded coconut and chopped cilantro until evenly distributed. Season to taste with salt and pepper. Set aside while you prepare the swordfish.
Grill the Skewers
Preheat your grill to high heat (around 450°F–500°F). Clean and oil the grates to avoid sticking.
Thread one swordfish cube onto each soaked skewer (you’ll get 16–20 skewers, depending on cube size).
Brush both sides of the skewers with vegetable oil. Season generously with salt and pepper—don’t skimp, as swordfish benefits from bold seasoning.
Place the skewers on the grill. Cook for 4–5 minutes per side, flipping once, until the swordfish is opaque throughout and flakes easily with a fork (overcooking makes it dry, so watch closely).
To serve, spoon a layer of sauce onto a platter. Arrange the skewers on top. Drizzle a little extra sauce over them and garnish with toasted coconut flakes and cilantro leaves.
The combination of tender swordfish, creamy coconut sauce, and bright key lime creates a balanced, flavorful appetizer that’s perfect for summer gatherings or Asian-inspired meals.
