Combine coconut cream, coriander, cumin, lime juice and salt. Add swordfish and mix. Place in a ceramic dish and refrigerate, covered, for 4-12 hours, turning occasionally.
An hour before serving, combine the cucumber, sugar and lime or lemon juice. Drain fish from the marinade (discard the marinade) and pat dry, then brush with a little peanut oil on both sides. Either barbecue, grill or fry fish until browned on one side, then turn over and cook until golden on the other side. It should take only a minute or two on each side but this will depend on the thickness of the fish. Mix mint and peanuts into cucumber and divide it between four plates then sit fish on top.
© 2003 Peter Gordon. All rights reserved.