Grilled Swordfish with Carrot-Coconut PureeBy · Jul 19 2011 · Comments
- 4 swordfish steaks
- Juice from 2 lemons
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon finely chopped fresh dill
- 4 cups chopped carrots
- ¼ cup butter
- 1 cup coconut milk
- 2 Serrano peppers, seeded and roughly chopped
- ½ teaspoon sugar
- 1 teaspoon salt
- 2 cups vegetable oil
- 2 cups fresh full dill sprigs
Start with the fish. Whisk together the lemon juice, olive oil, sugar, salt and dill in a small bowl. Place the fish on a large plate. Pour the lemon juice mixture over the fish, cover and refrigerate for up to one hour before grilling.
While the fish is marinating, bring a large stockpot filled half way with water to a boil. Add the carrots and reduce to a simmer. Cook for 10-12 minutes or until the carrots are tender when poked with a fork. Remove the carrots from the water and transfer to a food processor. Pulse until the carrots are nicely shredded. Melt the butter over medium-high heat in a medium sized saucepan. Add the chopped peppers and sauté for 4 minutes. Stir in the shredded carrots, coconut milk, sugar and salt. Bring to a boil, reduce to a simmer and cook for 5 minutes. Transfer the contents back to the food processor and mix until smooth. Spoon the puree back into the saucepan, cover and let sit until ready to re-heat.
For the topping, heat the vegetable oil over medium-high heat. The oil will be ready to fry after 5 minutes at which point carefully lower the dill into the oil and fry for 30-45 seconds before removing with tongs and draining on paper towel.
Pre-heat the grill over medium-high heat. Cook the fish for 3-4 minutes per side, occasionally brushing with the remaining marinade. Serve the fish on top of a large spoonful of the puree (re-heat if necessary) and top with the fried dill.