Caribbean Swordfish with Coconut and Vegetable Medley
Caribbean Swordfish with Coconut and Vegetable Medley
Imagine the gentle sea breeze of the Caribbean with this delectable dish, loaded with the succulent flavors of swordfish, the richness of coconut, and the vibrant freshness of peppers, onions, and zucchini. This omnivore-friendly recipe is designed to bring the taste of the Caribbean to your table, while taking your taste buds on a delectable journey. This tropical delight is a perfect meld of textures and flavors, showcasing the best of Caribbean cuisine while remaining mindful of your dietary preferences and allergies.
Serves: 2, Difficulty: Expert
Ingredients
- 2 swordfish steaks (approx. 200g each)
- 200ml coconut milk
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 large onion, sliced
- 1 zucchini, sliced
- 100g chicken, diced
- 100g rice
- 50g peas
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp thyme
- Salt and pepper to taste
Method
- Marinate the swordfish steaks with olive oil, cumin, paprika, thyme, salt, and pepper. Set aside for 15 minutes.
- In a large skillet, heat a bit of olive oil and cook the chicken until fully done. Remove and set aside.
- In the same skillet, add the onions and peppers, and sauté until they start to soften, about 5 minutes. Add the zucchini and cook for another 3 minutes.
- Pour in the coconut milk and simmer for a few minutes until the vegetables are fully cooked and the sauce thickens.
- Meanwhile, cook the rice according to package instructions, and add the peas in the last 5 minutes of cooking.
- In a separate skillet, cook the swordfish steaks on medium-high heat for about 4 minutes on each side, until cooked through and flaky.
- Serve the coconut and vegetable medley on a plate, with the cooked swordfish steaks on top, and a side of rice and peas.
Tips
- Ensure the swordfish is fresh and of the highest quality for the best taste.
- For a vibrant and fresh taste, add a splash of fresh lime juice over the dish before serving.
- Feel free to add more Caribbean spices to taste, such as a bit of sriracha for heat.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 215 kcal (900 kJ) | 645 kcal (2700 kJ) |
| Fat | 15g | 45g |
| Saturated Fat | 10g | 30g |
| Carbohydrates | 10g | 30g |
| Sugars | 4g | 12g |
| Proteins | 18g | 54g |
| Salt | 1g | 3g |
