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Curry-rubbed Swordfish Steaks with Fresh Green Chutney Recipe

Curry-rubbed Swordfish Steaks with Fresh Green Chutney

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on September 04, 2012

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    YUM! The chutney was a nice change. I substituted sour cream as I was out of curd. Next time I would use proper Indian green chili, as the jalopeno lacks the heat and flavour, still it was so nice! I also rubbed the swordfish with a masala I had, a lahore fish curry powder, with great falvour. I cut my 1.34 lb swordfish steak up into pieces, and grilled them in a grill pan. We will definitely make this again, served with a white rice and arugula salad.

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  • on February 15, 2009

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    I made this dish for 2 instead of four, with my boyfriend helping out. My grocer was out of swordfish so I subbed Mahi Mahi for the fish, and I would agree that it needs more time under the broiler. The chutney was easy and quick, and the rub for the fish combined for a tastey meal that I was slight shocked we'd done ourselves! I would highly recommend this dish!

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  • on October 11, 2008

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    With a mostly vegetarian husband I'm always looking for new seafood recipes, and we thought this one was great. Watch out for how much of the jalapeno you use - the chutney can get hot. I'm not sure why the previous reviewer said it was dry with no flavor, unless too little of the curry was used and the fish overcooked. I made this as part of a buffet for a big Fourth of July gathering and EVERYONE liked it - for 16 people, that's a huge range of palates, and included teenagers to foodies. Will definitely be making this often in the future.

    The chutney can definitely be varied to have the consistancy and flavor you like the best, so experiment with it!

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  • on August 10, 2008

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    I was really excited to try this recipe...but it was a total disaster...very dry with no flavour...the only reason i'm giving it 3 star is the chutney was good... will never make it again

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  • on July 13, 2008

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    We enjoyed this recipe, but found it a little salty . . . Next time I will leave out at least half the salt (maybe more. The chutney is very good, and everything is quick and easy to make. I also found that the fish needed an extra 2-3 minutes to cook.

    We'll add this one into our recipe rotation!

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  • on March 29, 2008

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    This is the best fish recipe I've ever tried, especially since I had excellent fish. The mint chutney is so good you almost want to eat it alone, but watch out for how many jalapeno seeds you leave in because it can get almost too hot. The curry rub is not overpowering -- just a nice light flavor perfectly complemented by the chutney.

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  • on July 02, 2007

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    This recipe was fabulous! I used fat-free yogurt for the chutney to keep it real healthy. The chutney is fresh, minty and spicy. It's really good and easy too. Try it!

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  • on May 17, 2007

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    Excellent!! It did not take long at all to make, but the swordfish took about twice as long to cook as the recipe suggests. I would definitely recommend it!!

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  • on June 15, 2005

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    Out of a family of four this recipe gets a 50/50 rating. The swordfish was good but two out of our family of four did not care for the green salsa. I will be trying the salsa on some tilapia because I was one of the four that like the salsa. The recipe made a lot of salsa which will need to be used. I even tried the salsa on some vanilla ice cream and enjoyed it but it would not be something that the rest of the family would enjoy. I will not be making it again since I want everyone to enjoy the meals I cook and not just myself.

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  • on April 12, 2005

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    I never would have thought of making a rub for my fish. This was unusual and great. I am not a chutney person in facy the only other time I used chutney was with salmon (mango chutney. It was so wonderful that it was the first time I got my kids to eat fish. Now I have a new tried and true chutney. Thank you.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
245
 
Fat
9 grams
 
Saturated Fat
2 grams
 
Carbohydrates
5 grams
 
Fiber
1 gram
 
Protein
35 grams
 
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