Thai Swordfish Salad In Lettuce Cups

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Swordfish steaks, 1" thick
24		Kaffir lime leaves - fresh or dried
		= (available at Asian markets and in the
		Asian foods section of most supermarkets)
2 tablespoons	30ml	Thai fish sauce (Nahm pla)
		= (available at Asian markets and in the
		Asian foods section of most supermarkets)
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Sambal
1/4 cup	59ml	Canola oil
2		Limes - juiced, divided
1 tablespoon	15ml	Thai green curry paste
		= (available at Asian markets and in the
		Asian foods section of most supermarkets)
1/2 cup	118ml	Canned unsweetened coconut milk
		= (available at Indian markets, Asian
		Markets, Latin American markets and
		Many supermarkets)
1/4 cup	10g / 0.4oz	Hand-shredded fresh mint leaves
1/4 cup	4g / 0.1oz	Hand-shredded fresh cilantro
1/4 cup	36g / 1.3oz	Chopped peanuts - divided
1 tablespoon	15ml	Black sesame seeds - divided
8 tablespoons	120ml	Butter lettuce leaves (large)
2		Thai red chilies - diced
2		Shallots - cut in rings and
		Fried
4		Wooden skewers - soaked in water
		For 1 hour

Recipe Instructions

Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan.

In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 of the limes. Pour the marinade over the swordfish and let marinate for 1 hour.

Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.

In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper.

Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C06) - from the TV FOOD NETWORK

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