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Teriyaki Swordfish with Spinach and Coconut Recipe

Teriyaki Swordfish with Spinach and Coconut Recipe - 4 servings


4 swordfish steaks, each about 5 oz

2 teaspoons olive oil

4 tablespoons teriyaki sauce

1 garlic clove, peeled and crushed

2 tablespoons Madras curry paste

1 tablespoons tomato paste

14 oz canned coconut milk (preferably reduced-fat)

Squeeze of lemon juice

12 oz baby spinach leaves (about 3 1/2 cups)

Freshly ground black pepper


Place the swordfish steaks in a non-metallic dish and season with pepper. Mix together the olive oil, teriyaki sauce, and garlic, then drizzle this over the swordfish. Set aside for 5 minutes. Heat a medium saucepan, add the curry paste and tomato paste, and fry for 30 seconds. Pour in the coconut milk and simmer for 5 minutes. Finish with a squeeze of lemon juice to taste. Heat a nonstick grill pan until very hot. Add the swordfish steaks and pan-grill for 2-3 minutes on each side. Pour in the teriyaki marinade and bubble, spooning it over the swordfish steaks to glaze. In the meantime, put the spinach in a large pan (with just the water clinging to the leaves after washing), cover and cook for 30 seconds or until just wilted. Stir and season with a little pepper. Place the wilted spinach in the center of each serving plate, top with the swordfish steaks, and drizzle the coconut gravy over.

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