Grilled Swordfish with coconut oil. Salt and freshly ground black pepper. For 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.

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. Take Swordfish and rub coconut oil over it. You can have Grilled Swordfish with coconut oil using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Grilled Swordfish with coconut oil

It's 3 tbsp of coconut oil.
Prepare 1 1/2 tbsp of salt.
You need 1 tbsp of olive oil.
It's 1/2 medium of lime.
You need 1/2 large of diced tomatoes.
Prepare 1 large of swordfish steak.

Then squeeze lemon on it and then put pepper on each side of the swordfish. Once cooked take out and serve. This recipe makes one serving of swordfish steak. Also added toasted seasame seeds to top it off.

Grilled Swordfish with coconut oil step by step

Set the fish on foil with the salt and olive oil..
Add the coconut oil.
Add the diced tomatoes. Slice the lime in thin pieces add on top..
Close foil and grill on hi for 20 minutes..
Open foil and let it grill for 4 minutes..
Serve with white rice and use the tomatoes and juice on top of the rice..

Served with Brown Rice and Corn on ALL Recipes and. Place swordfish steaks in a zip-lock bag, leaving the bag unsealed. Pour marinade into bag with fish, tossing fish with fingers until fully coated. Seal bag, releasing as much air as possible. This quick grilled swordfish recipe takes on a delicious Mediterranean twist thanks to a simple olive oil marinade with fresh garlic and a trio of warm spices.