Pan-Seared Swordfish with Thai-Inspired Mango Sauce is a fun dish that brings together the rich and savory flavors of pan-seared swordfish and the tangy, exotic notes of a mango sauce infused with popular Thai ingredients.

The taste of swordfish is mildly sweet and has a hint of natural saltiness. It has a meaty texture, similar to that of a chicken. When cooked properly, swordfish retains its moisture and offers a satisfying, melt-in-your-mouth experience. I love cooking with swordfish because it can stand up to bold flavors and various cooking methods.

Thai-inspired mango sauce perfectly complements the savory, buttery flavors of pan-seared swordfish. This vibrant sauce combines the tropical sweetness of ripe mangoes with zesty citrus, aromatic garlic and ginger, and a subtle hint of spiciness from red chili flakes. Stalwart Thai ingredients – soy sauce and coconut milk – round out the sauce with depth of flavor and some needed savory elements. The result is a captivating sauce that is a a perfect accompaniment to seafood, grilled meats, spring rolls, and salads.

Tender pan-seared swordfish, enhanced by the tangy and exotic Thai-inspired mango sauce, provides a culinary adventure that balances savory and sweet profiles.

Pan-Seared Swordfish with Thai-Inspired Mango Sauce

5 from 1 vote

Course: MainsCuisine: American, Hawaiian, AsianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Tender pan-seared swordfish, enhanced by the tangy and exotic Thai-inspired mango sauce, provides a culinary adventure that balances savory and sweet profiles.

Ingredients

Pan Seared Swordfish
2 2 swordfish steaks (6-8 ounces each)
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 unsalted butter
2 tablespoons 2 salt
2 tablespoons 2 ground black pepper
Thai-Inspired Mango Sauce
2 large 2 mangoes (very ripe)
1/2 cup 1/2 coconut milk
2 tablespoons 2 soy sauce
3 cloves 3 garlic, minced
1 teaspoon 1 red chili flakes
1 teaspoon 1 ginger, freshly grated
1/4 cup 1/4 brown sugar
1/4 cup 1/4 honey
1 tablespoon 1 lime juice

Directions

Pan-Seared Swordfish
Pat dry the swordfish steaks with a paper towel and season both sides with salt and pepper. Allow time to come to room temperature to ensure even cooking.
Heat olive oil in a large skillet over medium-high heat until the the pan is hot.
Carefully place the swordfish steaks in the pan. Sear for 3-4 minutes on each side, or until they develop a golden-brown crust.
Just before flipping, add the butter to the hot skillet. Carefully using a spoon, baste the seared side of the swordfish with melted butter as it finishes cooking.
Remove the pan from heat and transfer the swordfish steaks to serving plates.
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Thai-Inspired Mango Sauce
In a saucepan over medium heat, add all of the sauce ingredients. Stir to combine and bring to a simmer.
Reduce heat to medium-low and simmer for 15-20 minutes.
Remove the saucepan from the heat and allow it to cool 5 minutes. Transfer the mixture to a blender and process until the consistency is very smooth and well combined.
Transfer to a bowl, and serve immediately.
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Notes

Taste the sauce and adjust the flavors by adding salt and pepper as needed. You can also adjust the sweetness, tanginess, or spiciness to suit your preference by adding more honey brown sugar, lime juice, or chili pepper flakes.
If you’re not pairing swordfish with the mango sauce, add 2 minced garlic cloves and 1 tablespoon of lemon juice to Step 4 for depth of flavor.