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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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

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.

Nutrition Facts

408 calories; protein 45.4g 91% DV; carbohydrates 32.4g 10% DV; fat 9.3g 14% DV; cholesterol 87.5mg 29% DV; sodium 374.6mg 15% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/30/2008
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. Read More
(12)

Most helpful critical review

Rating: 3 stars
12/24/2003
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? Read More
(15)
24 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
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? Read More
(15)
Rating: 4 stars
01/30/2008
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. Read More
(12)
Rating: 5 stars
12/23/2003
This easy to make recipe was simply wonderful! My husband loved it!! Read More
(11)
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Rating: 5 stars
12/23/2003
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've got one killer mid-winter meal. Read More
(8)
Rating: 4 stars
12/23/2003
Great flavor. It goes well with white rice and a vegetable. I used Steamed Brocolli. Read More
(8)
Rating: 5 stars
12/23/2003
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. Read More
(7)
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Rating: 2 stars
02/03/2008
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 even finish it--a waste of an expensive fish. Read More
(5)
Rating: 5 stars
05/03/2008
Awesome!!!!! Let's do it again with different mango chutneys, just to give it a try. Read More
(4)
Rating: 5 stars
02/15/2006
The fish was moist and tasty in contrast to how swordfish can often be. An excellent recipe. Read More
(4)
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