Thai Swordfish Salad In Lettuce Cups

By á-174942

Ingredients

• 1 1/2 pounds swordfish steaks, 1" thick
• 24 kaffir lime leaves fresh or dried (available at Asian markets and in the Asian foods section of most supermarkets)
• 2 tablespoons Thai fish sauce (Nahm pla) (available at Asian markets and in the Asian foods section of most supermarkets
• 1 tablespoon honey
• 1/2 teaspoon sambal
• 1/4 cup canola oil
• 2 limes juiced, divided
• 1 tablespoon Thai green curry paste (available at Asian markets and in the Asian foods section of most supermarkets)
• 1/2 cup canned unsweetened coconut milk (available at Indian markets, Asian
• markets, Latin American markets and many supermarkets)
• 1/4 cup hand-shredded fresh mint leaves
• 1/4 cup hand-shredded fresh cilantro
• 1/4 cup chopped peanuts divided
• 1 tablespoon black sesame seeds divided
• 8 large butter lettuce leaves
• 2 Thai red chilies diced
• 2 shallots cut in rings and fried
• 4 wooden skewers soaked in water
• for 1 hour

Details

Servings 4

Preparation

Step 1

Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan.

In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 of the limes. Pour the marinade over the swordfish and let marinate for 1 hour.

Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.

In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper.

Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.

This recipe yields 4 servings.