Spicy Swordfish Recipe - Allrecipes.com
Spicy Swordfish Recipe
  • READY IN 50 mins

Spicy Swordfish

Recipe by  

"A spicy Indian preparation of swordfish, with coconut, onion, ginger and mango. Serve hot with white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. In a medium saucepan, blend coconut milk with ginger, red onion, chili powder, and salt. Mix in mango, and bring to a boil.
  2. Place swordfish chunks into the coconut extract mixture, and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 25 to 30 minutes, until the mixture is thickened and fish is easily flaked with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2003

This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff

 
Most Helpful Critical Review
Aug 05, 2010

I like this kind of food, but this had very little flavor and the mango got all mushy.

 

15 Ratings

Oct 12, 2003

This is my first try with indian seafood and it was liked by all, the only tough part is grating a fresh coconut.

 
Mar 15, 2006

I ate it with my father. He doesn't like anything but he loved this

 
Sep 23, 2009

I made a few adjustments and it is now one of my favorite meals!! I substituted the sword fish for salmon which worked wonderfully. I also used about 1.5 tablespoons of finely grated fresh ginger root instead of 1/2 c. chopped ginger. I also used less chilli powder but that was just a personal preference. EXCELLENT!!!!!! I served it with coconut rice.

 
Jul 23, 2008

This is a fabulous recipe my husband made using Tilapia instead of Swordfish. It turned out restaurant standard!

 
Sep 29, 2007

It smelled really good, but I messed it up because I can't do anything right. First I pureed the ginger and onion cause according to my wife, I used the cheese grater then i cooked it for a little too long. but it smelled great. the beans and rice i made were not a good fit either. they were new orleans style. but what do i know....monkeybars

 
Jun 27, 2004

This was very tasty. We reduced the fresh ginger somewhat (1/2 a cup of fresh ginger requires a lot of ginger root!), and substituted tilapia for the swordfish (we just couldn't justify the $17/lb for a curry) and it was still very good.

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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