Ika Lolo Kala (grilled Swordfish With Coconut Glaze)

Ika Lolo Kala, or Grilled Swordfish with Coconut Glaze, is a traditional dish from Tuvalu that showcases the delicious flavors of the Pacific islands. The combination of succulent swordfish and sweet coconut glaze creates a mouthwatering dish that is perfect for a special dinner or a festive gathering.

Ika Lolo Kala (grilled Swordfish With Coconut Glaze)

Ingredients

  • 4 swordfish steaks
  • 1 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a small saucepan, combine the coconut milk, soy sauce, brown sugar, ginger, and garlic. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Season with salt and pepper to taste.
  3. Season the swordfish steaks with salt and pepper, then place them on the preheated grill. Cook for 4-5 minutes per side, or until the fish is cooked through and has grill marks.
  4. During the last few minutes of grilling, brush the coconut glaze onto the swordfish steaks, allowing it to caramelize slightly.
  5. Remove the swordfish from the grill and serve hot, drizzling any remaining coconut glaze over the top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
320
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Grill Basting brush

Tools

Saucepan Grill tongs

Serving suggestions

Serve the grilled swordfish with coconut glaze alongside steamed rice and a fresh tropical salad for a complete Tuvaluan feast.

Tips & tricks

For the best results, marinate the swordfish steaks in the coconut glaze for 30 minutes before grilling to infuse them with even more flavor.

Cost

$25