| Coconut Curry Swordfish Recipe | Coconut Curry Swordfish Recipe Ingredients:- 4 Swordfish Fillet - about 6oz each, skin removed
- 2 teaspoons Vegetable Oil
- 4 Shallots - finely chopped
- 2½ teaspoons Curry Paste
- 2 cups Low-Sodium Chicken Broth
- 1/2 cup Light Coconut Milk
- 1/2 teaspoon Salt - plus 1/4 teaspoon plus more for seasoning
- 5 cups washed Spinach
- 1/2 cup coarsely chopped Fresh Cilantro Leaves
- 2 Scallions - green part only, chopped
- 2 tablespoons Fresh Lime Juice
- Freshly Ground Black Pepper
- 2 cups Cooked White Rice
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Time: 35 min
Serves: 4
| Coconut Curry Swordfish Recipe Instructions:In a large frying pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the swordfish with 1/4 teaspoon salt. Arrange the fish in the frying pan and gently shake the pan to the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates or rimmed plates. Top with the fish fillets. Stir in cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
Ladle the sauce over the fish and serve with rice.
| Coconut Curry Swordfish Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Coconut Curry Swordfish Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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