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: Fish & Seafood|Entrees|Avocadoes

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Comments (9) Questions (0)


over 1 year ago lux113082

Thanks Trena. So glad you liked it!


over 1 year ago Trena Heinrich

Delicious! I just made this for dinner tonight and I'll definitely make it again. I used cod because it was on sale at the grocery. I served it over brown rice. The sauce is amazing and I think makes the recipe really adaptable to fish that might be on sale like the cod I bought today. Thanks for sharing!


almost 3 years ago maggiesara

LOVE this sauce. Want to marry it and have its children. I didn't find the cooking method for the fish to work at all, though -- I wound up pulling out the grill pan, and cooking it about 4 minutes per side. Next time -- and there will absolutely be a next time -- I plan to skewer chunks of the fish with peppers and onions, and grill them, lay them on a bed of cooked spaghetti squash, and nap with the fabulous sauce.


almost 3 years ago lux113082

Sorry the cooking method didn't work but glad you like the sauce, It was a serendipity creation!


about 5 years ago SallyCan

This was such a delightful recipe to test, and we enjoyed the leftover sauce tremendously~on roast beef sandwiches instead of mayo and thinned with some plain yogurt for a salad dressing.
Since we didn't cook as much fish, we had extra marinade, which we used to marinate a grilled pork tenderloin, which was fabulous. The flavors are reminiscent of a Thai green curry, but without the assertive character of the curry. Great recipe


about 5 years ago Sagegreen

Really interesting and original combinations of flavors and textures. Thanks.


about 5 years ago JoanG

Thanks! It was really spciy so next time I may use 1/2 a jalapeno instead of a whole one!


about 5 years ago Kayb

Yum! That sounds absolutely wonderful. Love adding the avocado to the sauce.


about 5 years ago JoanG

Thanks Kayb. I was trying to cool off the spicy flavors of the fish!