Coconut Vindaloo Seared Swordfish

November 9, 2012

As much as I talk about being a Francophile and changing my name to Genevieve, I’ve always known that I would be Indian in my next life. My name would be Deepali…because I’ve always loved that name and I’d marry a man named Deepak…because that’s my ex’s name. #HeyBoo

The culture, the men, the food…I’m definitely about that life!  So last night I just had to try my hand at preparing an Indian dish at home sans jar sauce. And I’m soooo happy I did. This meal was EVERYTHING! Do you hear me? A certain someone had ordered pizza, smh! And as I was preparing the sauce, the most fragrant smell wafted out of the kitchen and he quickly declared that pizza was a horrible idea. LOL

3.0 from 1 reviews
Coconut Vindaloo Seared Swordfish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 (6 to 8 ounce) swordfish steaks
  • 1 teaspoon kosher salt
  • 2 teaspoons Vindaloo spice powder, divided
  • 3 tablespoons canola, grapeseed, or peanut oil, divided
  • 1 tablespoon peeled, grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 yellow onion, finely chopped
  • 2 tablespoons freshly squeezed lime juice, plus 4 lime wedges for serving
  • 1 tablespoon packed dark brown sugar
  • 1 cup unsweetened coconut milk
  • ¼ cup roughly chopped fresh cilantro
  1. Pat the swordfish steaks dry the season with salt and half of the vindaloo curry powder.
  2. Heat 1 tablespoon of the oil in a large, heavy-bottomed pan over medium-high heat until wisps of smoke come off the surface.
  3. Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes.
  4. Remove fish to a plate and set aside.
  5. Return pan to stove over medium heat, add the remaining oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and vindaloo curry powder, about ¼ teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
  6. Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes.
  7. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon.
  8. Season with salt and lime juice as desired.
  9. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.

I served the swordfish over brown rice with haricot vert! Haricot vert aka French beans are super easy to prepare. After you’ve trimmed the beans, place them in boiling water for 3-4 minutes max. Or long enough to see a burst of color appear. Drain and immediately add cold water or an ice bath to stop the cooking. Remove the beans, add some cinammon butter and saute for a minute or so, and voila!

I encourage each of you to pick up the ingredients for Coconut Vindaloo Seared Swordfish tonight and prepare yourself for an absolutely divine dinner. Let me know what you think!


{ 1 comment… read it below or add one }

MsK November 10, 2012 at 12:45 pm

You crack me up! But thanks for the cooking inspiration! I am going to try this out today.
MsK recently posted.."Share Your Style" FridayMy Profile


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