Swordfish with Miti - Ika Vaka Miti
Recipe Information
Swordfish with Miti
Cultural Context
Swordfish with Miti hails from Fiji, where it reflects the island's rich maritime culture and reliance on fresh seafood. Miti, a coconut-based sauce, enhances the fish's natural flavors and is a staple in Fijian cuisine. This dish is often served during communal gatherings and celebrations, showcasing the importance of sharing meals in Fijian culture. Today, variations of this dish can be found in coastal regions across the Pacific, adapted to local ingredients and tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
swordfish steaks
🥗Healthier: tuna steaks
💰Cheaper: mahi-mahi
Tuna is leaner, while mahi-mahi is often less expensive.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is more accessible.
Marinate swordfish steaks in lime juice, garlic, and ginger for 30 minutes.
Preheat grill to medium-high heat.
Remove swordfish from marinade and season with salt and black pepper.
Grill swordfish for 5-7 minutes per side until cooked through and flaky.
In a saucepan, heat vegetable oil over medium heat.
Add green onions, red chili, and sauté until fragrant, about 2 minutes.
Stir in coconut milk, lime zest, soy sauce, paprika, and cumin.
Simmer sauce for 5 minutes until slightly thickened.
Serve grilled swordfish topped with miti sauce and garnish with fresh cilantro.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Also Known As
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