Pan-Seared Swordfish with Thai-Inspired Mango Sauce is a vibrant, tropical dish that combines the meaty richness of swordfish with a bold and flavorful thai-inspired mango sauce. Swordfish, known for its firm texture and mild flavor, is ideal for pan-searing. It develops a beautiful golden crust that contrasts nicely with its tender, juicy interior when cooked. The simplicity of pan-searing allows the fish’s natural qualities to shine while pairing seamlessly with the more complex flavors of the accompanying sauce.
The Thai-inspired mango sauce is the star element that takes this dish to the next level. Fresh mangoes form the base of the sauce, offering a sweetness that works perfectly with the richness of the swordfish. The mango is enhanced with coconut milk, adding creaminess and balancing sweetness with a velvety texture. The combination of soy sauce and fish sauce brings in layers of umami, giving the sauce depth and a savory balance. This blend of flavors excites the dish, adding tropical notes that complement the fish without overwhelming it.
Spices and aromatics are crucial in making the sauce complex yet approachable. Garlic and ginger provide warmth and a slight kick, while red chili flakes add just the right amount of heat. The addition of cumin and paprika introduces earthy undertones. At the same time, turmeric not only contributes to the sauce’s vibrant color but also adds subtle bitterness, which helps balance the sweetness of the mango and coconut milk. A squeeze of fresh lime juice at the end brightens everything, cutting through the richness and adding a refreshing tang that ties all the flavors together.
One of the best things about this dish is its versatility. The sauce can be adjusted to suit your preferences – for example, adding more chili for heat or a touch more lime for brightness. It pairs beautifully with caramelized coconut rice, which absorbs the sauce’s flavors, or steamed vegetables for a lighter meal. The sauce can be made beforehand, making it easy to assemble the dish quickly.
SUGGESTED RECIPE: Caramelized Coconut Rice
The contrast of the seared swordfish with the tropical mango sauce makes this dish flavorful and visually appealing. The golden-brown swordfish, coated in a creamy, colorful sauce, creates a restaurant-quality presentation at home. It’s an excellent option for entertaining or for anyone looking to elevate a simple weeknight meal into something special.
Pan-Seared Swordfish with Thai-Inspired mango Sauce highlights the beauty of combining fresh, tropical ingredients with a robust fish. The rich, seared swordfish is perfectly complemented by the sweet, creamy, and slightly spicy mango sauce, making this dish both satisfying and refreshing.
Pan-Seared Swordfish with Thai-Inspired Mango Sauce
4
servings15
minutes30
minutes45
minutesPan-Seared Swordfish with Thai-Inspired Mango Sauce is a tropical dish featuring tender swordfish topped with a rich mango sauce infused with coconut milk, garlic, ginger, and spices. The sweet and savory sauce perfectly complements the seared fish, creating a refreshing yet hearty meal.
Ingredients
- For the Pan Seared Swordfish
4 swordfish steaks (6-8 ounces each)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
to taste, salt and ground black pepper
for garnish, sliced green onion
for garnish, fresh cilantro
- For the Thai-Inspired Mango Sauce
2 large mangoes
1 tablespoon vegetable oil
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon fish sauce
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ginger, freshly grated
1/4 cup brown sugar
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 lime, juiced
Directions
- Prepare the Thai-Inspired Mango Sauce:
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add minced garlic, freshly grated ginger, red chili flakes, and turmeric. Sauté for 1-2 minutes until fragrant.
Stir in diced mangoes and cook for 2-3 minutes, allowing them to soften. Add coconut milk, soy sauce, fish sauce, brown sugar, cumin, paprika, and lime juice. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Blend using an immersion blender or transfer to a blender and process until smooth. Set aside and keep warm. - Pan-Sear the Swordfish:
Pat the swordfish steaks dry with paper towels, and then season both sides with salt and ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the swordfish steaks to the hot skillet and sear for 3-4 minutes on each side until golden brown and cooked through.
During the last minute of cooking, add the butter to the skillet. Baste the swordfish with the melted butter for added richness. Remove the swordfish from the skillet and let it rest for a few minutes. - Serve the Dish:
Place each swordfish steak on a plate and spoon the Thai-inspired mango sauce generously over the top. Garnish with sliced green onion and fresh cilantro.