Hot Swordfish with Cool Coconut Avocado Cream Sauce


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. - JoanG

What you will need

1 1/2 pounds swordfish, cut into four pieces

1 fresh, whole jalapeรฑo 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


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