Best 4 Malaysian Lime Coconut Swordfish Recipes
Tantalize your taste buds with a culinary journey to Malaysia, where flavors dance and blend in perfect harmony. Embark on a delightful escapade with our specially curated collection of Malaysian lime and coconut swordfish recipes. These dishes are a symphony of zesty lime, creamy coconut, and the delicate sweetness of succulent swordfish, capturing the essence of Malaysian cuisine. Immerse yourself in the vibrant flavors and aromas as you explore each recipe, ranging from the classic grilled swordfish with tangy lime and coconut marinade to the innovative swordfish curry with its symphony of spices. Prepare to be captivated by the richness of Malaysian culinary traditions, where every bite is an explosion of taste. Let your taste buds embark on an unforgettable voyage, and discover the delectable treasures that await in these Malaysian lime and coconut swordfish recipes.
Here are our top 4 tried and tested recipes!
MALAYSIAN LIME-COCONUT SWORDFISH
Steps:
- Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread ½ cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
Nutrition Facts :
GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Sauce:
- Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
- Swordfish:
- Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
MALAYSIAN LIME-COCONUT SWORDFISH
Make and share this Malaysian Lime-Coconut Swordfish recipe from Food.com.
Provided by DailyInspiration
Categories Malaysian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
COCONUT & LIME FISH
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
- Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.
Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Choose the right swordfish: Look for firm, opaque flesh that is free of brown spots or discoloration. The fish should also have a mild, slightly briny smell.
- Slice the swordfish against the grain: This will help to tenderize the fish and make it easier to eat.
- Don't overcook the swordfish: Swordfish is a delicate fish that can quickly become dry and overcooked. Cook it for just a few minutes per side, or until it is cooked through but still slightly pink in the center.
- Use a flavorful marinade: The marinade will help to infuse the swordfish with flavor and keep it moist. Try using a marinade made with lime juice, coconut milk, ginger, garlic, and chili peppers.
- Serve the swordfish with a variety of sides: Rice, vegetables, and fruit are all good options. You can also serve the swordfish with a dipping sauce, such as a soy-lime sauce or a coconut-curry sauce.
Conclusion:
Malaysian lime coconut swordfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The swordfish is marinated in a flavorful mixture of lime juice, coconut milk, ginger, garlic, and chili peppers, then grilled or pan-fried until cooked through. The result is a tender, flaky fish with a slightly spicy and tangy flavor. Serve the swordfish with a variety of sides, such as rice, vegetables, and fruit, and enjoy!
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