Swordfish: 4 swordfish steaks, 8 ounces each, cut into 1-inch dice 16 to 20 wooden skewers, soaked for 20 minutes Canola oil Salt and freshly ground black pepper Shredded unsweetened dried coconut, lightly toasted Cilantro leaves
Sauce: 1/2 can unsweetened coconut milk 2 tablespoons sweetened cream of coconut 1/4 cup fresh or bottled key lime juice 1 serrano chile, coarsely chopped 1 -inch piece ginger, peeled and chopped 2 teaspoons finely chopped fresh lime zest 1 cup canola oil 1/4 cup unsweetened dried coconut 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper
For sauce: Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
For swordfish: Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly