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 servings 302 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful

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

Most helpful critical

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

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

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 ginge...

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

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 litt...

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...

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

This dish was very tasty, but I would not call it "spicy". Flavorful, perhaps, but not spicy. The coconut and mango were very nice together!