"This is so simple to make, and gives you the flavor of the Caribbean islands when enjoyed in the dead of winter!" — LINDA W.
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I pretty much liked this. I used some dry Chinese rice wine in place of the sherry, as that was what I had and ended up enjoying how it balanced the sweetness of the chutney and complemented the ginger quite nicely.
The only negative for me was that even 30 minutes at 350 F wasn't even close to long enough to get my fish flaky, which meant that my potatoes sat on the stove a little longer than I'd have liked.
This recipe was ok. I felt that it was a bit too "vinegary" tasting though. Although, vinegar was not called for in the recipe, the sherry and ginger together make for a pH extreme. Also, mango chutney's vary greatly depending on the brand & this ingredient was the most prominent as per volume in the sauce. Perhaps it would have been better if I had used the same brand as the recipe's author?
This easy to make recipe was simply wonderful! My husband loved it!!
Great flavor. It goes well with white rice and a vegetable. I used Steamed Brocolli.
Easy and delicioius. Wouldn't change a thing. I prefer grilling swordfish, but not when it's COLD outside! The marinade makes a delicious sauce over rice. Add some broccoli or asparagus and you've got one killer mid-winter meal.
My fiance and I loved this! It was easy to make, it didn't use too many ingredients, and it tasted delicious. I will definitely make this again.
My husband and I didn't care for this recipe at all. I tried it because I had the ingredients on hand. I usually grill swordfish, so maybe we didn't like it because it was baked. We didn't even finish it--a waste of an expensive fish.
The fish was moist and tasty, in contrast to how swordfish can often be. An excellent recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mango-Ginger Swordfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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