This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats--tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor, sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.

Source: EatingWell Magazine, November/December 2014


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Cut each fish steak in half horizontally so you have 4 thin steaks. Sprinkle with 1/2 teaspoon salt and pepper. Place coconut in a shallow dish and dredge the fish in it. Mix orange juice and cornstarch in a small bowl; set aside.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook the fish until golden brown, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

  • Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.


If you can't find kumquats, try using orange or clementine segments.

Nutrition Facts

4-5 oz. fish & generous 2 Tbsp. sauce
277 calories; protein 20.7g; carbohydrates 9.4g; dietary fiber 2.4g; sugars 4.9g; fat 17.5g; saturated fat 6.3g; cholesterol 64.6mg; vitamin a iu 379.1IU; vitamin c 23.1mg; folate 17.7mcg; calcium 24.4mg; iron 1mg; magnesium 44.7mg; potassium 581.5mg; sodium 522.2mg; thiamin 0.1mg.

1/2 fruit, 1/2 vegetable, 3 lean meat, 2 fat