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Ingredients
| 1/3 | cup | coconut milk | light |
| 1/4 | cup | cilantro | chopped fresh |
| 2 | tablespoons | lemon grass | thinly sliced peeled fresh (about 1 stalk) or 1 tablespoon grated lemon peel |
| 2 | tablespoons | fish sauce | |
| 1 | tablespoon | brown sugar | |
| 1 | teaspoon | lime juice | |
| 1/2 | teaspoon | thai chili paste | |
| 2 | each | shallots | peeled |
| 1 | clove | garlic | peeled |
| 1 1/2 | pound | swordfish steaks | about 1 inch thick |
| 1 | x | nonstick cooking spray | |
| 1 | x | cilantro | sprigs (optional) |
| 1 | x | lemon | wedges (optional) |
Directions
Preheat broiler.
Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped.
Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish.
Broil 15 minutes or until fish flakes easily when tested with a fork.
Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
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