How to cook Swordfish with Bananas
- 4 swordfish steaks (about 6-8 ounces each)
- 2 bananas
- 2 tablespoons oil
- 1 onion, thinly sliced
- 1 small green capsicum (pepper), sliced
- Pinch of dried chili flakes
- Pinch of freshly grated nutmeg
- 2 tomatoes
- 1 cup coconut milk
- Coriander leaves, for garnish
- Heat the oil in a large deep frying or saute pan, then add the onion. Cook for 5 minutes, then add the green capsicum, chili and nutmeg and cook for a further 3-4 minutes, or until the onion and pepper are soft.
- Meanwhile, score a cross in the base of each tomato. Cover with boiling water for 30 seconds, then plunge into cold water. Drain and peel the skin away from the cross. Cut each one into quarters. Peel the bananas and cut into chunks on the diagonal.
- Put the swordfish steaks in the pan on top of the onions and capsicum and scatter the tomato quarters and banana over the top. Pour the coconut milk into the pan and season with salt and pepper. Cover and simmer for 15 minutes, or until the fish is cooked through (it should feel firm when it is ready). Garnish with coriander leaves.
The Swordfish with Bananas recipe very easy to prepare and so good!
, marlin, mahi-mahi
are substitutes for swordfish.
This recipe for Swordfish with Bananas serves/makes: 4
The Swordfish with Bananas recipe is adopted from The Fish Food by Zoe Harpham.
Main Ingredient: Swordfish
Preparation Method: Poached/Simmered