Thai Swordfish Salad in Lettuce Cups

Ingredients

• 1 1/2 pounds swordfish steaks
• 1-inch thick
• 24 kaffir lime leaves
• fresh or dried*
• 2 tablespoons Thai fish sauce (Nahm pla)*
• 1 tablespoon honey
• 1/2 teaspoon sambal
• 1/4 cup canola oil
• 1 lime
• juiced
• plus 1 lime
• juiced
• 1 tablespoon Thai green curry paste*
• 1/2 cup canned unsweetened coconut milk**
• 1/4 cup hand shredded fresh mint leaves
• 1/4 cup hand shredded fresh cilantro
• 1/4 cup chopped peanuts
• divided
• 1 tablespoon black sesame seeds
• divided
• 8 large butter lettuce leaves
• 2 Thai red chilies
• diced
• 2 shallots
• cut in rings and fried
• 4 wooden skewers
• soaked in water for 1 hour
• *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
• **Available at Indian markets
• Asian markets
• Latin American markets and many supermarkets.

Instructions

1. Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves.
2. Lay the kebobs in a shallow non-aluminum pan.
3. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime.
4. Pour the marinade over the swordfish and let marinate for 1 hour.
5. Heat a ridged grill pan (or barbecue) until very hot.
6. Remove the swordfish skewers from the marinade and grill about 4 minutes per side.
7. Take care not to overcook so the fish remains moist.
8. In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds.
9. Season with salt and pepper.
10. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves.
11. Toss the swordfish in the curry mixture.
12. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.