Grilled Swordfish with coconut oil
Grilled Swordfish with coconut oil

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grilled swordfish with coconut oil. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Season with salt and pepper, to taste.

Grilled Swordfish with coconut oil is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Grilled Swordfish with coconut oil is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have grilled swordfish with coconut oil using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Grilled Swordfish with coconut oil:
  1. Get 3 tbsp coconut oil
  2. Make ready 1 1/2 tbsp salt
  3. Get 1 tbsp olive oil
  4. Prepare 1/2 medium lime
  5. Prepare 1/2 large diced tomatoes
  6. Make ready 1 large swordfish steak

Brush both sides of swordfish with olive oil. Grilled Marinated Swordfish Grilled Marinated Swordfish. Also added toasted seasame seeds to top it off. Served with Brown Rice and Corn on ALL Recipes and.

Instructions to make Grilled Swordfish with coconut oil:
  1. Set the fish on foil with the salt and olive oil.
  2. Add the coconut oil
  3. Add the diced tomatoes. Slice the lime in thin pieces add on top.
  4. Close foil and grill on hi for 20 minutes.
  5. Open foil and let it grill for 4 minutes.
  6. Serve with white rice and use the tomatoes and juice on top of the rice.

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. To make the sauce: Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat. Let the milk reduce by half until it's thickened and creamy. Taste for seasoning, adding salt and pepper as. Combine extra virgin coconut oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish.

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