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Swordfish Baked in Coconut Milk with Roman Spinach

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Ingredients

  • Swordfish:
  • 2 pounds thick fillets or steaks of swordfish (or a white fish of your choice)
  • 4 tsp fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 onion (finely chopped)
  • 2 tsp garlic (minced)
  • 2 tsp ginger (minced)
  • 1 tsp green chile (minced)
  • 1 tomato (chopped)
  • 1 tsp ground cumin
  • 1/4 tsp ground red pepper (cayenne)
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground tumeric
  • 1/2 tsp fennel seed (coarsely ground)*
  • 1/2 c canned unsweetened coconut milk
  • 1/4 c cilantro (chopped, for garnish)
  • Spinach Roman:
  • 1 bag spinach (6 oz)
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 2 tsp lemon juice
  • fresh ground pepper

Details

Preparation

Step 1

Swordfish:
1. Mix together your olive oil and lemon juice and cover the fish with it. Seal the bag and let it sit in your refrigerator for 1 hour.

2. Coat the pan with olive oil and fry the onions over medium-high heat. You want the onions to achieve this brown, rather slimy consistency.Add your ginger, chile, and garlic to the onions and cook them for 2 minutes.

3. Around this time, you want to preheat your oven to 350 degrees.

4. Add the chopped tomato to your onion confection. Add the spice mixture. I pre-measured the spices into a bowl.Continue to cook until the tomatoes break down and the entire thing becomes a gooey paste.

5. Meanwhile, your fish should go into the oven. Line a baking dish with foil. Make sure it’s big enough for the fish to only need one layer. Bake them uncovered for 10 minutes.

6. Add the coconut milk. Turn down the heat and simmer the contents for five minutes.

7. Your fish should be done as your sauce comes together. Pour the sauce over the fish and cover the dish with foil. Bake for 15-20 minutes.

Spinach:
1. Melt butter over medium heat. Add garlic and lemon juice and cook for about 30 seconds.

2. Add the spinach to the mix and shake the pan continually, keeping the spinach moving, for four minutes.

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