GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- 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.
- Swordfish:
- Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE
These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
- Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
- Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
- Heat the grill to medium-high and oil the grate.
- Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
- Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
- Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g
SKEWERED CROCODILE WITH LIME & GINGER SAUCE
I found this recipe in response to a request for alligator recipes. Not tried but sounds wonderful. Crocodile has a chicken like taste in some respects but is much meatier like swordfish.
Provided by Missy Wombat
Categories Weeknight
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thread Crocodile meat onto bamboo skewers, place in flat dish, season with salt and pepper, pour lime juice over it and place in fridge for about an hour.
- Remove skewers and save the residue for the sauce.
- Heat oil in a frying pan and saute crocodile for about 5 min, set aside and keep warm.
- Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a saucepan.
- Bring to the boil and reduce heat and simmer for 2 min.
- Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.
Nutrition Facts : Calories 146, Fat 7.7, SaturatedFat 1.1, Cholesterol 1.5, Sodium 75.6, Carbohydrate 18.8, Fiber 0.4, Sugar 14.3, Protein 1.6
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