This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats—tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor, sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.
- 2 swordfish or mahi-mahi steaks (8-10 ounces each)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 cup unsweetened shredded coconut
- 1/2 cup orange juice
- 1/4 teaspoon cornstarch
- 1 tablespoon canola oil or coconut oil plus 2 teaspoons, divided
- 1/2 cup sliced kumquats, seeded if desired
- 1/4 cup finely chopped shallot
- 1/4 teaspoon crushed red pepper, or to taste
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- Cut each fish steak in half horizontally so you have 4 thin steaks. Sprinkle with 1/2 teaspoon salt and pepper. Place coconut in a shallow dish and dredge the fish in it. Mix orange juice and cornstarch in a small bowl; set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook the fish until golden brown, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
- Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.
Tips & Notes
- If you can’t find kumquats, try using orange or clementine segments.
Per serving: 277 calories; 17 g fat (6 g sat, 7 g mono); 65 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 5 g total sugars; 21 g protein; 2 g fiber; 522 mg sodium; 581 mg potassium.
Nutrition Bonus: Vitamin C (39% daily value), Vitamin B12 (22% dv), Potassium (17% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 fruit, 1/2 vegetable, 3 lean meat, 2 fat