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Ingredients
2-4 swordfish steaks approximately 2 lbs cut into cubes
20 skewers
Oil
Salt and pepper
Cilantro leaves
1/5 can coconut milk
¼ cup key lime juice
1 chile pepper chopped
1 table spoon of minced lime zest
3 tablespoons cream of coconut
Cooking it all
1. In a blender add coconut milk, cream of coconut, key lime juice, chile pepper, and lime zest
2. Blend until smooth
3. Now add ½ cup of oil and blend more
4. Add salt and pepper to season and add more flavor
5. Put the sword fish on skewers
6. Marinade the swordfish in the sauce that was just created
7. One its fully marinade place the swordfish on the grill and cook for about 4 minutes on both sides
8. Take off the grill and enjoy your meal
Notes
1. On skewers you can add peppers and onions for more vegetables at your meal.
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You’re prob not thinking of tuna, but I sure like this – * Exported from MasterCook Mac * tuna pasta saladRecipe By : Don CalkinsServing Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient Preparation Method 1 cup elbow maocarni 1/2 cup garbanzo beans 3/4 cup carrot coarse grated 1 cup onion diced 1/4 cup dill pickles diced 3 1/2 ounces tuna in water, canned drained 1/2 cup mayonnaise 2 tablespoons dill pickle juice 2 tablespoons horseradish mustardSoak, cook, drain and rinse the garbanzo beans.Cook and rinse the maocarniAdd the carrot, onion and green peppersMix the remainder of the ingredients together and stir into the maocarni et al, mixing throroughly.Proportions can be varied to taste. If using canned beans, 1 can of garbanzos is a little more than 1/2 cup dry beans cooked. I use a very coarse grater for the carrots, resulting in chips about a half inch across. One of these times, I’m going to try jalapeno mustard instead of horseradish mustard. – – – – – – – – – Per serving (excluding unknown items): 411 Calories; 26g Fat (54% calories from fat); 15g Protein; 34g Carbohydrate; 17mg Cholesterol; 564mg Sodium_____
This could be fun. Okay, here’s my favorite. It’s Barbecue Salmon in Dill Sauce.Dill Sauce:1/2 Cup Sour Cream1 Tsp Spicy or Brown Mustard1/2 Tsp Dill WeedJuice from 1/2 LemonSqueeze lemon juice over dill weed and let it set for on mtiune. Then mix in the remaining ingredients. Cover and leave at room temperature while cooking salmon.Barbecue one side of the salmon. Right after turning over the salmon, brush the dill sauce over the top of the fish and continue barbecuing. Allow sauce to thicken to a soft crust on the top of the salmon while finishing to barbecue.You’ll want to experiment with the time as some people like a thicker sauce and some like it thin.Grind fresh pepper on the top before serving.