Baked mango-ginger swordfish

    1 hour 30 min

    Succulent swordfish is baked in a simple, delicate Caribbean-inspired chutney marinade. An innovative way to use a store-cupboard staple.

    33 people made this

    Serves: 4 

    • 1kg (2 lb) swordfish steaks
    • 2 tablespoons lemon juice
    • 110ml (4 fl oz) dry sherry
    • 1 tablespoon minced ginger root
    • 285g (10 oz) mango chutney

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator at least 1 hour.
    2. Preheat oven to 180 C / Gas mark 4.
    3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is flakes with a fork.

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    Reviews in English (22)


    Hi would you cover the baking dish top or leave it uncovered?  -  19 Feb 2010


    This is a wonderful, tasty, quick  -  14 Feb 2013


    This recipe was ok. I felt that it was a bit too "vinegary" tasting though. Although, vinegar was not called for in the recipe, the sherry and ginger together make for a pH extreme. Also, mango chutney's vary greatly depending on the brand & this ingredient was the most prominent as per volume in the sauce. Perhaps it would have been better if I had used the same brand as the recipe's author?  -  21 Aug 2002  (Review from Allrecipes US | Canada)