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Thai Chilli Swordfish

Thai Chilli Swordfish created by Vicki in CT

Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.

Ready In:
13mins
Serves:
Units:

ingredients

directions

  • Sprinkle a little sea salt over the fish.
  • Heat the oil in a very hot skillet.
  • Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
  • Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
  • Serve the fish with a little of the sauce drizzled over.
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RECIPE MADE WITH LOVE BY

@Snowbunny Andorra
Contributor
@Snowbunny Andorra
Contributor
"Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic."
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  1. Vicki in CT
    Thai Chilli Swordfish Created by Vicki in CT
    Reply
  2. Vicki in CT
    Good fish. We grilled the fish. I was a little confused with the instructions to put in jar and shake. My sauce was quite thick, so not really shakable. Served with recipe #238342. Thanks for posting.
    Reply
  3. Snowbunny Andorra
    Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.
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