HOT Swordfish with COOL Coconut Avocado Cream Sauce

By • July 13, 2010 9 Comments

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Author Notes: This recipe emerged as I was trying to recapture a dish made by a friend that included Halibut, cocunut milk, and lime. I played around with adpting it to swordfish and creating a spcy marinade which is later turned into a sacue. I cooled it down by adding cream and avocado. I served the sauce lukewarm over slices of the tender fish which rest on a bed of crispy greens with riceon the side. - JoanGJoanG

Food52 Review: What a surprisingly refreshing and delicious recipe! It’s not a fussy recipe, and easy to put together. I was curious, and even skeptical, as to how the basil steamed in the fish packets would taste with the Asian flavors, how the avocado in the warm sauce would be, and how the recipe would come together. It all worked together very well: the flavors are perfectly balanced and the sauce is a delightful combination of “hot” and “cool”. Instead of romaine or spinach, watercress might be nice. I’ll certainly be making it again, as I received only enthusiastic and positive responses to it, such as, “The sauce is wicked good!” - SallyCanThe Editors

Serves 4

  • 1 1/2 pounds swordfish, cut into four pieces
  • 1 fresh, whole jalapeño pepper(use half for less spicy or the entire pepper if you like it hot)
  • 2 Tbsp fresh ginger, peeled
  • 2 cloves garlic, peeled
  • 1/4 cup cilantro
  • 2 limes, zested and juiced
  • 1 tablespoon agave nectar
  • 1 1/2 cups coconut milk
  • 2 tablespoons olive oil
  • 1 avocado, in big slices or chunks
  • 1/2 cup cream or half and half
  • 4 larlge, whole basil leaves
  • 2 cups fresh greens such as romaine hearts or baby spinach, sliced in strips
  1. Place the coconut milk, jalapeño, cilantro, ginger, garlic, lime juice and zest, agave nectar, and olive oil in the blender.Pu Puree until smooth
  2. Place the swordfish in a shallow glass dish and pour the coconut mixture over them, Cover and refrigerate ofr 4 hours.
  3. Cut a sheet of heavy duty aluminum foil for each piece of fish to enclose it completely when roasting.
  4. Preheat oven to 450 degrees. Remove fish pieces from marinade. Place each piece on a sheet of foil, Sprinkle with salt and pepper, and top with a basil leaf.
  5. Seal pouches and place on baking sheet in over. Bake at 450F for 8-10 minutes and let sit, still wrapped in foil, on a platter until ready to serve.
  6. Meanwhile, heat the remaining marinade in a saucepan, add the cream or half and half, and the avocado. When warmed, turn off the stove and puree with an immersion mixer.
  7. To serve: divide the greens among four plates. Remove the fish from packets and slice in thin pieces. Put each set of slices on top of the greens. Drizzle the sauce over the fish and greens. Serve with rice and garnish with diced cucumber and extra sauce on the side.

More Great Recipes: Entrees|Fish & Seafood|Avocadoes|Coconut

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