Swordfish Skewers With Spicy Coconut Citrus Sauce

Prep Time
Cook Time
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"I think that this recipe may originally be a Bobby Flay recipe; but, I found it in my farmers market recipe bin. The seafood vendor at the market, has a bin of recipes to select from each week. The week I went; he had fresh swordfish on sale - so, this was the recipe he was showcasing. Whether it is Bobby's or not; it is a great recipe. I like to serve the skewers over rice; along side your favorite grilled or sauteed vegetables. Personally, I like sauteed snap peas and carrots. Grilled pineapple slices or skewers also go really nicely as a side. Prep time does not include time for the sauce to chill in the refrigerator."

Original recipe yields 4 servings
  • Garnish


  • Serving Size: 1 (336.4 g)
  • Calories 742.6
  • Total Fat - 59.6 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 154.3 mg
  • Sodium - 232.6 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.9 g
  • Protein - 46.4 g
  • Calcium - 65.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.2 mg

Step 1

Sauce ... Add all the ingredients to a food processor or blender; and, puree until smooth. Pour into a small bowl, cover and chill at least 30 minutes before serving.

Step 2

Kabobs ... First, pat the swordfish bites dry, using a paper towel. Then, skewer the swordfish bites, leaving a little room in between each bite. Otherwise, the swordfish will steam rather than cook evenly. Brush the skewers with the vegetable oil; and, season with salt and pepper on all sides. If using wood skewers; make sure to soak them first, especially if using an outdoor grill.

Step 3

Grill ... Cook the swordfish on each side for approximately 2 minutes; they should take around 6-8 minutes total. You want them firm to the touch; but, keep an eye on them. Unlike salmon, you don't want them medium rare ... but, a slight medium, is just about right. Again, this can vary on your grill temp; and, the size of your swordfish bites.

Step 4

Serve and ENJOY! ... As mentioned; I like to serve the skewers over a bed of rice - plated family style. Drizzle with some of the sauce over the skewers and rice; and, garnish with plenty of cilantro, diced scallions; and, even a little extra toasted coconut, if you want. Then, serve the extra sauce on the side.

Step 5

FYI: To toast the coconut for the garnish; simply add the coconut to a dry non stick pan, medium high heat for 3-4 minutes, stirring often. Keep and eye on it. So simple to make; and, it is really is a nice garnish.

Step 6

Also, grilled or sauteed vegetables are a perfect side; as well as, small skewers of grilled pineapple. A healthy and a delicious dinner.

Tips & Variations

No special items needed.