Thai Swordfish Salad in Lettuce Cups (Tyler Florence) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds swordfish steaks, 1-inch thick |
24 kaffir lime leaves, fresh or dried |
2 tablespoons thai fish sauce (nahm pla) |
1 tablespoon honey |
1/2 teaspoon sambal |
1/4 cup canola oil |
1 lime, juiced, plus 1 lime, juiced |
1 tablespoon thai green curry paste |
1/2 cup canned unsweetened coconut milk |
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 |
*available at asian markets and in the asian foods section of most supermarkets nationwide. |
**available at indian markets, asian markets, latin american markets and many supermarkets. |
Directions:
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 lime. 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.
2. 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.
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