Malaysian Lime Coconut Swordfish
Delight your taste buds with the vibrant flavors of Malaysian Lime Coconut Swordfish, a tropical-inspired dish that’s as bold as it is comforting. Perfectly seared swordfish steaks are simmered in a luscious, aromatic coconut-lime sauce infused with zesty lime juice, fragrant ginger, and a balanced blend of turmeric, coriander, and a hint of cayenne pepper for a gentle kick. The recipe is completed with soy sauce for a savory depth and a touch of brown sugar to round out the flavors. Ready in just 35 minutes, this easy yet elegant recipe is perfect for weeknight dinners or special occasions. Serve with steamed jasmine rice or stir-fried vegetables for a nourishing, flavor-packed meal that will transport you straight to Southeast Asia. Garnished with fresh cilantro and lime wedges, this dish is a feast for both the eyes and the palate. Add this deliciously tangy and creamy swordfish recipe to your rotation for an unforgettable dining experience!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) swordfish steaks
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons, chopped cilantro
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces, for garnish lime wedges
Instructions
1. Pat the swordfish steaks dry with a paper towel and season them with salt and black pepper on both sides. Set aside.
2. In a small mixing bowl, whisk together the coconut milk, lime juice, lime zest, minced garlic, grated ginger, turmeric powder, ground coriander, cayenne pepper, brown sugar, and soy sauce until well combined.
3. Heat the vegetable oil in a large skillet or sauté pan over medium heat.
4. Once the oil is shimmering, add the swordfish steaks to the pan. Sear for 2-3 minutes on each side until golden brown. Remove the steaks and set aside on a plate.
5. In the same pan, pour in the coconut milk mixture, scraping up any browned bits from the pan with a wooden spoon. Simmer the sauce for 5 minutes, stirring occasionally.
6. Return the swordfish steaks to the pan, spooning the sauce over the fish. Reduce the heat to low, cover, and cook for an additional 8-10 minutes, or until the swordfish is cooked through and opaque in the center.
7. Taste the sauce and adjust seasoning with additional salt or lime juice, if needed.
8. Garnish the dish with chopped cilantro and serve each swordfish steak with a lime wedge on the side.
9. Pair with steamed jasmine rice or a side of stir-fried vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 21.9 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3678 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
