Thai Swordfish Kabobs
If you’re looking for a fresh way to cook swordfish, these Red Curry Swordfish Kabobs bring bold Thai-inspired flavors to your table in under 30 minutes.
Foto: Skinnytaste
Ingredients
- 1 pound swordfish (skin removed and discarded, fish cut into 1 ½ inch cubes)
- 4 teaspoons red curry paste (divided)
- 6 tablespoons canned coconut milk (divided)
- ½ teaspoon kosher salt
- cilantro (chopped, for garnish)
- lime wedges (for garnish)
- nonstick cooking spray
- white rice ( or brown rice, for serving (optional))
Steps
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Add 1 tablespoon of the red curry paste, ¼ cup coconut milk, and ½ teaspoon salt to a mixing bowl and whisk to evenly combine. Add in the swordfish cubes and stir to coat the fish in the marinade. Cover and let marinate in the fridge for at least 30 minutes, but up to 4 hours.
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In a small bowl combine remaining coconut milk with 1 teaspoon curry paste and mix well.
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Thread the fish on metal skewers.
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Preheat the grill to medium high heat and oil the grates.
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Spray the kabobs with nonstick cooking spray and transfer them to the grill in an even layer. Grill the kebabs for a few minutes per side, until the fish easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Remove from the grill once the fish is fully cooked, about 8 to 10 minutes.
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Transfer to a platter, drizzle or brush with remaining sauce and garnish with chopped cilantro, serve with lime wedges and rice, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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