Spicy Swordfish

Spicy Swordfish

13
MINIJOSH 0

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

Ingredients

50 m {{adjustedServings}} servings 302 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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

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