Grilled Swordfish Skewers With Coconut, Key Lime And Green Chile Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup unsweetened dried coconut

2 teaspoons finely chopped fresh lime zest

1-inch piece ginger, peeled and chopped

16 to 20 wooden skewers, soaked for 20 minutes

2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)

Canola oil

Shredded unsweetened dried coconut, lightly toasted

4 swordfish steaks, 8 ounces each, cut into 1-inch dice

Cilantro leaves

1 serrano chile, coarsely chopped

Salt and freshly ground black pepper

1/2 can unsweetened coconut milk

1/4 cup chopped cilantro leaves

1 cup canola oil

1/4 cup fresh or bottled key lime juice

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