Rev: Malaysian Lime Coconut Swordfish

[Sami]

I never cooked swordfish before, but I bought some when I went to the Omaha Steak store. I used the recipe in the 2001 Annual, page 209. I grilled the fish and it came out wonderful. Definitiely something i will repeat. The recipe says to broil it, but I don't do that in summer. One mistake I may have made was to turn the fish over. Then the topping fell off, but since I had more to spoon on, I didn't care.
There was a lot of topping left which I threw out since I didn't know what else it would be useful for. Next time I will try to reduce the sauce.

Served it with bulgar with pistachios and dried cranberries (from my freezer and probably a Gourmet recipe)

Grilled broccoli and Japanese eggplant

Salad

Cinnamon walnut ice cream.

I generally don't love eggplant, but grilling gave it an entire new flavor and I can't wait to do that again.

Sami

[LGBurns]

This is one of my favorite CL recipes, although I haven't made it in a while. I was thinking the other day about how it would grill--I thought the topping might fall off. I serve it with the sauce and don't reduce it; I think that's the way the original recipe in the mag said to do it. I love this with the Asian Asparagus-Orange Salad from April 1999 and Fragrant Jasmine Rice from Moosewood Lowfat Favorites. I usually make this with halibut because I've heard that women of child-bearing years should not have swordfish because of the mercury content. Hm, I think I need to make this again soon. I just got some halibut from Trader Joe's. Thanks for the reminder!

[d_ferrero]

I picked up a lovely swordfish steak at the farmer's market this weekend and scoured my annuals looking for inspiration when I found this. I broiled it -- and other than the fact it set off my smoke alarm :eek: :confused: it was wonderful -- flaky and light and almosst buttery. The sauce went together easily with mostly staples -- including a half can of coconut milk I had leftover from another recipe. I love it when that happens!

I served this with steamed spinach in lemon juice and leftover packaged mushroom couscous. It's a definite addition to the "keeper" list!

[stefania4]

I made this tonight with white rice and green beans. I'd give it a B-, but I don't know if that's really fair since I took so many liberties with the recipe (chili sauce instead of chili paste, parsley instead of cilantro, no shallots). I'll definitely try it again with the correct ingredients!