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!"

Ingredients 1 h 45 m {{adjustedServings}} servings 408 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
Tips & Tricks
Baked Coconut Shrimp

See how to make crispy, crunchy coconut shrimp in the oven.

Chef John's Grilled Swordfish Bruschetta

Grilled bread and swordfish get dressed up with a cherry tomato vinaigrette.

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.
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Reviews 18

  1. 21 Ratings

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MAXINE76
12/23/2003

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?

Seattle Dad
1/30/2008

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.

Valerie
12/23/2003

This easy to make recipe was simply wonderful! My husband loved it!!