Coconut Swordfish from BC

Published 04/18 2014 11:58AM

Updated 04/18 2014 01:00PM

Coconut Rubbed Swordfish with Pineapple Salsa


Coconut Rub
1 Tbls smoked salt
1 Tbls smoked paprika
1/4 tsp cayenne pepper
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground black pepper
1 cup shredded coconut

Mix all the ingredients together and store in an air tight container, can be kept for up to 2 weeks.

2 cup Jasmine Rice
1 1/2 cup water
1 1/2 cup coconut milk
2 tsp kosher salt

Place rice, water, coconut milk and salt in a small sauce pot over medium heat and stir until it comes to a simmer. Reduce heat to low and cover. Cook for 15-20 minutes until all the liquid is absorbed. Rice will serve 4.

Pineapple Salsa
1 Cup Diced Pineapple
1/4 Cup Diced Red Pepper
1 jalapeno diced and seeded
1 Tbls minced fresh ginger
1/4 cup seeded diced cucumber
1 Tbls Rice wine vinegar
1 tsp kosher salt

Mix all ingredients together and let it sit for 2 hours overnight in the refrigerator.

1 6-8oz Steak per person
1 tsp per piece vegetable oil
1-2 Tbls Coconut Rub
1 Tbls Coconut oil (if sauteing)

Pat Swordfish dry with paper towels, coat with a little oil and generously rub with coconut rub. Place over an open grill or in a preheated saute pan on medium heat with a Tbls of coconut oil. Allow to cook until the edges look completely cooked up the sides before turning and cook until fish is firm and moist. (145 degrees in the center).

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