Malaysian Lime-Coconut Swordfish
Need a gluten free and dairy free main course? Malaysian Lime-Coconut Swordfish could be an amazing recipe to try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 397 calories, 35g of protein, and 25g of fat. If you have lemon grass, coconut milk, thai chili paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Ziobaffa Organic Pinot GrigioZiobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio