Spicy Brazilian Coconut Swordfish
This Spicy Brazilian Coconut Swordfish is super fragrant, flavorful, and packed full of ginger and fresh garlic with a swift kick of heat.
Originally a chicken recipe, but should work well for swordfish....
Ingredients
1 teaspoon cumin ground
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon coriander ground
0.5 teaspoon garlic powder
700gram swordfish or other firm dense fish
1 teaspoon salt
0.5 teaspoon pepper or to taste
3 tablespoon olive oil or coconut oil
1 medium onion chopped
1 jalapeno pepper seeded and chopped
1 tablespoon fresh ginger chopped
3 cloves garlic minced
3 medium tomatoes chopped small
2 tablespoon lemon juice freshly squeezed
400 ml unsweetened coconut milk
2 tablespoon parsley fresh, chopped or coriander
Method
In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
Add the fish to the bowl and rub the spice mixture all over the fish, so that it's properly coated. Add 2 tablespoons of the oil to a large skillet and heat over high heat. Add the fish and sear on both sides, until just browned but not cooked through. Should take 1 to 2 minutes per side. Transfer to a plate and cover with foil.
Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.
Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.
Add the fish back to the skillet and any accumulated juices. Reduce heat to low and cook for another few minutes until the fish is just cooked.
Garnish with parsley or coriander and serve.
