Spicy Swordfish
Stephanie Todd
From the recipe box of Stephanie Todd
ingredients
- 1 cup unsweetened coconut milk
- 1/2 cup chopped fresh ginger root
- 1/2 cup chopped red onion
- 1 teaspoon chili powder
- salt to taste
- 1 mango or pineapple- peeled and cubed
- Roasted cashews
- 1 pound fresh swordfish, cut into chunks
directions
- 1
In a medium saucepan, blend coconut milk with ginger, red onion, chili powder, and salt. Mix in mango, and bring to a boil.
- 2
Place swordfish chunks into the coconut extract mixture, and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 25 to 30 minutes, until the mixture is thickened and fish is easily flaked with a fork.
- 3
Serve over rice.
Source: Stephanie Todd
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