Malaysian Lime-Coconut Swordfish - cooking recipe

Ingredients

1/3 cup light coconut milk
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lemongrass, peeled and thinly sliced (or substitute 1 tbsp. fresh lemon peel)
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 swordfish steak (1 1/2 pounds, about 1 inch thick)
cooking spray
fresh cilantro stem
lemon wedge

Preparation

Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.