Baked Mango-Ginger Swordfish

Baked Mango-Ginger Swordfish

18
LINDA W. 44

"This is so simple to make, and gives you the flavor of the Caribbean islands when enjoyed in the dead of winter!"
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Ingredients

1 h 45 m servings 408 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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 ...

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...

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'...

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 ev...

The fish was moist and tasty, in contrast to how swordfish can often be. An excellent recipe.

very bland