Hot Swordfish With Cool Coconut Avocado Cream Sauc

Name: Hot Swordfish With Cool Coconut Avocado Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds swordfish, cut into four pieces; 1 fresh, whole jalapeno 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

Servings: persons

1 1/2 pounds swordfish, cut into four pieces
1 fresh, whole jalapeno 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, jalapeno, 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.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds swordfish, cut into four pieces, 1 fresh, whole jalapeno pepper(use half for less spicy or the entire pepper if you like it hot), 2 Tbsp fresh ginger, peeled, 2 cloves garlic, peeled, and more.

Yes, Hot Swordfish With Cool Coconut Avocado Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Swordfish With Cool Coconut Avocado Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions