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.
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
- Preheat the grill to medium-high heat.
- 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.
- 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.
- During the last few minutes of grilling, brush the coconut glaze onto the swordfish steaks, allowing it to caramelize slightly.
- 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