How to Make Swordfish with Somali Cilantro and Green Chile Sauce

Name: How to Make Swordfish with Somali Cilantro and Green Chile Sauce
Total time: 35 min
Ingredients: ½ cups Coconut milk; 3 tbsp Lime; 2 tbsp White wine vinegar; ½ cups Cilantro; 2 Jalapeño chili, coarsely chopped; 2 Garlic, minced; 2 tsp Sugar; 1 tsp Salt; 4 Swordfish, skinless; 1 tbsp Extra virgin olive oil; 2 cups Cabbage, finely shredded

By Food Network · 35 min

Ingredients

Coconut milk½ cups
Lime3 tbsp
White wine vinegar2 tbsp
Cilantro½ cups
Jalapeño chili · coarsely chopped2
Garlic · minced2
Sugar2 tsp
Salt1 tsp
Swordfish · skinless4
Extra virgin olive oil1 tbsp
Cabbage · finely shredded2 cups

Instructions

Blend the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar and 1 teaspoon salt until smooth.
Taste the sauce and add more lime juice or salt if needed. Serve right away, or store in a jar in the fridge for up to a week.
Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt.
Add the olive oil to the hot pan, then add the swordfish and cook until golden on the underside, about 2 minutes.
Flip the fish and cook until just cooked through, about 2 minutes more.
Pile the shredded cabbage on plates, top with the swordfish, and drizzle with some of the sauce.

Summarized from Food Network's video. Watch it for the details.

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