Malaysian Lime-Coconut Swordfish

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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)

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