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Spicy Swordfish

Rated as 3.73 out of 5 Stars

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

50 m servings 302 cals
Original recipe yields 4 servings

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.

Nutrition Facts


Per Serving: 302 calories; 17 g fat; 14.7 g carbohydrates; 24.4 g protein; 44 mg cholesterol; 120 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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

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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!