Shark with thai coconut sauce (low-cholesterol)

     Shark is now more readily available in supermarkets, but you can also substitute swordfish in this recipe. The lemon grass adds a special spiciness ; check stores that carry Oriental ingrédients if you can't find it in your supermarket. Garnish with lime wedges and julienned zuchini.

Makes 4 servings

Coconut sauce

• 2 greens onions, sliced (Keep some green part for garnish)
• 1 cup coconut milk
• 2 stalks lemon grass, cut ½ inch thick
• 1 clove garlic, finely chopped
• 1 small fresh jalapeno pepper, seeded and chopped
• 1 canned anchovy, chopped
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• 1¼ pounds shark or swordfish fillets, about ¾ inch thick
• 2 teaspoons lime juice
• 2 teaspoons soy sauce
• 1 tablespoon chopped cilantro

Prepare sauce

1. Place the green onion in a small saucepan, stir in coconut milk, lemon grass, garlic, jalapeno, anchovy, cornstarch and salt.
2. Bring to boiling, whisking ; simmer 5 minutes.
3. Cover nad let stand while cooking fish.
4. Preheat broiler, place fish on broiler-pan sprayed with nonstick cooking spray.
5. Combine lime juice and soy sauce in small dish.
6. Broil fish 5 inches from heat for 8 to 10 minutes or until cooked through, turning over halfway through cooking and brushing with soy mixture.
7. Strain coconut sauce into sauceboat, stir in cilantro and reserved sliced green onion.
8. Served with broiled fish.

BON APPETIT