Grilled Coconut Lime Swordfish with Mango Cucumber Slaw

Ingredients

• •4 swordfish steaks (6-8 oz each)
• •1/2 cup coconut milk
• •2 tablespoons lime juice
• •1 tablespoon soy sauce
• •1 tablespoon honey
• •2 garlic cloves, minced
• •1 teaspoon grated fresh ginger
• •1 teaspoon ground cumin
• •1/4 teaspoon crushed red pepper flakes
• •1 large mango, peeled and julienned
• •1 small cucumber, julienned
• •1/4 cup red onion, thinly sliced
• •1/4 cup fresh cilantro, chopped
• •1 tablespoon lime juice (for slaw)
• •1 teaspoon honey (for slaw)
• •Salt and pepper to taste

Instructions

1. 1

   In a bowl, whisk together coconut milk, lime juice, soy sauce, honey, minced garlic, grated ginger, ground cumin, and crushed red pepper flakes.

2. 2

   Place the swordfish steaks in a resealable plastic bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for 15-20 minutes.

3. 3

   Meanwhile, prepare the mango cucumber slaw by combining julienned mango, cucumber, red onion, and chopped cilantro in a large bowl.

4. 4

   In a small bowl, whisk together lime juice, honey, salt, and pepper, then pour over the slaw and toss to combine. Refrigerate until ready to serve.

5. 5

   Preheat the grill to medium-high heat and lightly oil the grates.

6. 6

   Remove the swordfish steaks from the marinade and pat them dry with paper towels. Grill the steaks for 4-5 minutes per side, or until cooked through and slightly charred.

7. 7

   Serve the grilled swordfish alongside the mango cucumber slaw. Garnish with additional cilantro if desired.