Grilled swordfish with spicy coconut sauce

Ingredients:

Swordfish

• 4 swordfish steaks (250g each), cut into 2.5cm cubes.
• Rapeseed oil
• Coarsely grated unsweetened desiccated coconut, lightly toasted
• Coriander leaves

Sauce

• 1/2 can unsweetened coconut milk
• 2 tablespoons sweetened coconut cream
• 1/4 cup freshly squeezed or bottled lime juice
• 1 serrano pepper, coarsely chopped
• A 2.5 cm piece of ginger root, peeled and chopped
• 2 tsp finely chopped fresh lime zest
• 1 cup of rapeseed oil
• 1/4 tbsp. dried coconut
• 1/4 cup chopped cilantro leaves
• Special accessories: 16 - 20 wooden skewers, soaked in water for 20 minutes

Preparation:

1. Spicy coconut sauce with chili pepper.
   
   Place the coconut milk, coconut cream, lime juice, serrano chili, ginger, and zest in a blender and blend until smooth. With the blender running, slowly add the canola oil and blend until emulsified. Transfer the mixture to a bowl and stir in the coconut and cilantro. Season with salt and pepper to taste.
2. Heat the grill to maximum heat.
3. Swordfish skewers.
   
   Thread one piece of fish (all pieces) onto each skewer, then brush both sides with oil and season with salt and pepper. Grill for 4-5 minutes per side or until cooked through.
4. Spoon some of the sauce onto a serving platter and lightly drizzle the remaining sauce over the kebabs. Garnish with coconut flakes and cilantro.