Swordfish Kebabs with Coconut Milk

This recipe comes from the most unlikely source, a Rio de Janeiro meat emporium called Porcao (Big Pig). Like most churrascarias (barbecue restaurants), Porcao specializes in an astonishing assortment of grilled meats served on long spits and carved at the table. Conspicuous consumption is the name of the game: the waiters keep bringing food until you ask them to stop.The following kebabs caught Steven Raichlen's eye precisely because they weren't made with meat. At Porcao they're made with a sweet, mild freshwater fish. The closest equivalent in North America would be halibut, which isn't always readily available, so Raichlen usually uses swordfish.Coconut milk is a traditional ingredient in Brazilian cooking. Its high fat content keeps the fish moist and flavorful. Be sure to use unsweetened coconut milk, which is available at Asian groceries and most supermarkets. Healthy Grilling Recipes