When I was at the fish monger on the weekend I noticed that they had some nice looking swordfish steaks and it reminded me that I had not had swordfish in a really long time. I picked some up immediately and I was wondering what to do with them. When I got home I noticed the jars of the mango chutney that I had just made and I thought that the best way to enjoy those perfect looking steaks was to simply grill them, and a bit of mango chutney to liven things up could not hurt. I still had some lentils left that needed to be used and I though that I would continue with the curry theme that the mango chutney had introduced and I decided to make some curried lentils. I wanted a bunch of vegetables in the lentils and I ended up going with the classic three of onions, carrots and celery and I added some raisins for a bit of sweetness.
I am glad that I kept the swordfish steaks nice and simple and just grilled them because they turned out to be the best swordfish steaks that I have ever had. I ended up grilling them for about 2 minutes per side and they turned out just perfectly cooked through. They were still nice and moist and they had an amazing texture and a great flavour all by themselves. I could easily have eaten the steaks plain but the sweet, tangy and spicy mango chutney also went well with them. The curried lentils rounded out the meal nicely. The swordfish steaks were a great find and it is always nice to find new ways to enjoy my homemade mango chutney.
Swordfish Steak with Mango Chutney on Curried Lentils
ingredients
- 2 swordfish steaks
- 1 tablespoon oil
- salt & pepper to taste
- 2 cups curried lentils (see below)
- 2 tablespoons mango chutney
directions
- Rub the oil onto the swordfish steak and season with salt and pepper on both sides.
- Grill until until cooked the desired amount, about 2-4 minutes per side.
- Serve on bed of lentils with mango chutney garnish.
Curried Lentils
ingredients
- 1 tablespoon oil
- 1 small onion (chopped)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- 1 clove garlic (chopped)
- 1 cup dry lentils
- 1 tablespoon curry powder
- 1 bay leaf
- ~2 cups water (or broth or stock)
- 1/2 cup raisins
- salt and pepper to taste
directions
- Heat the oil in a pan.
- Add the onion, carrot, and celery and saute until tender, about 10-15 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the lentils, curry powder and bay leaf and cover in water.
- Simmer covered until the lentils are al dente, about 20-30 minutes, adding the raisins about half way through.
- Season lentils with salt and pepper.
Those grill marks on the fish are amazing! Great combination of flavours here.
LOOOOVE those lentils!!
What a perfect combo!!! I bet your dinner was delish! Bravo Kevin!
Jenifer
I’ve been on a seafood kick lately. It seems like all my menus for next week are going to have some sort of fish in them. Your swordfish looks amazing.
I am a big fan of simple flavors on good seafood. It has such an amazing flavor and why anyone wants to just destroy it with a ton of overpowering flavor is beyond me.
Nicely done as usualy!
Love swordfish and this dish sounds wonderful. In fact, swordfish is my favorite fish!! Yum Kevin.
Kevin, all this mango business has finally convinced me that I need to go buy mangoes this weekend!
I bet the sweetness of the mangoes went amazingly with the curried lentils! Great combination!
He he he looks like you’re on a m,ango roll this week :)))
Yum, that looks delicious and healthy.
tsk tsk kevin! am i the only one who thought of the food miles of that meal this lovely earth day???? 🙂
other than that… it looks DELISH! you never cease to amaze!
Oh delicious! Kevin you have astounded me once again! 🙂
Mmmm, this looks really fantastic. Yum!
That swordfish looks incredible! What a great addition with the chutney.
I love your blog, and you have some amaaaazing recipes.
Have you noticed though – lately all your food is orange! Hahah! Gimme some green or something. heh.
I am gonna try this recipe, it looks yummy!
Great Grill Marks!
Great combo. Looks yummy.
A wonderful meal! Flavorful!
Cheers,
Rosa
Actually it’s been a while since I’ve had swordfish too, but I find it hard to get enthusiastic about them.. Till now. The mango chutney is a great addition!
Great recipes with the mangoes!I’m insanely jealous!.. All the mangoes I have ever bought here in Greece are hard and green and dry and awful, and taste as though someone sprinkled them with black pepper…or is that the way they are supposed to taste??I hope not!.. By the way Kevin,in your picture,the background looks amazingly like Santorini to me…am I right?Is yours the blog I had seen some great pictures of Greece on??
I still haven’t ever tried swordfish – I must give it a go. I love the grill marks on yours!
I too, haven’t had swordfish in a very long time. It’s not too common here in Spain but within a few weeks I will be moving back to Miami where mangos are plentiful grilling is a must to avoid getting overheating the house.
Hi Kevin,
What a great dish I love lentils they are so tasty I bet they were fabulous with swordfsh!
This dish looks like it has so many great flavors! I love the curry theme and swordfish is a favorite.
You’ve reminded me how much I love swordfish. Definitely my favorite fish. Haven’t had it in ages and will have to get some soon!
drooling..
Oh yum! I love swordfish, and your curried lentils sounds like they would be wonderful with the meaty fish. I like make my swordfish with a brown butter balsamic vinaigrette over greens or even pasta.
I think Barefoot Contessa has something like seared tune with mango salsa. This reminds me of that dish. But, I’ve got to say, yours looks better!!! Good job! Keep using up those mangoes!
Mmm. Sounds like a great combination. Haven’t had swordfish for awhile (I think they’re supposed to be high in mercury) but it’s always fun to see people cooking fish up in different ways! I bet this would be nice with halibut, too!
Sounds delicious! What a lovely summer dish.
swordfish steak is one of my favorites at a certain dining out place I go to. I’ve only had it cajun style and love it. Yours looks great too though.
Amazing!!
I’ve never had swordfish before, but you make it look so easy to make!
Nice one Kevin!
As usual, another delish meal.
Swordfish is such an awesome fish… and topped with a mango chutney, wow!
Another Winner!! Looks wonderful
I love seeing what you do with all your mango chutney!
I haven’t had swordfish in a way long time and it’s a favorite! Hard to find decent seafood in the middle of nowhere!
What a gorgeous photo of the swordfish. Great ideas with the mango chutney and the curry lentils. Thanks for this recipe – I’ll have to give it a try.
Sam
Looks delish, Kevin! Healthy too.
Nice to put a kind of Indian/Caribbean spin on swordfish. I’m bookmarking this one.
the curried lentils look like a nice complement to your swordfish.
This looks like a great combo. I especially like the curried lentils. I bet the raisins tasted wonderful in it. YUM!
Looks awesome! What a great combo of flavors!
lillian: Mangoes should not taste like pepper. They should be nice and juicy and sweet.
I am jealous of you as well, as you get such amazing figs! Here I can only ever find really small ones with little or no flavour. When I was in Greece on vacation last year they were in season and they were huge and juicy and so full of flavour. I was buying them by the container full and bringing them back to my hotel room to enjoy whenever I could find them.
Yes the photo was taken in Santorini. I had a link to some of the photos that I took when I was on vacation in Greece up for a while after I got back. You can find them here: http://picasaweb.google.com/lynch.kevin/Greece2008#
Great dish from top to bottom – love those grill marks.
Great idea! Exactly when do you add the curry powder to the lentil dish? It didn’t say in the directions.
Nickie Nix: Sorry about that, add them along with the lentils. Recipe updated.
Hey, ive been following your blog for a while and trying out the recipes, good job! I tried this with tuna steaks instead of swordfish (none in the store), it was fabulous!
Swordfish is definitely best left simple – and I’m a huge believer in sweet relishes with game fish. This looks perfect!
Hi Kevin! Thanks for sharing this. I had some fish steaks and I was running out of ideas on what to make out of them. I also happened to have some homemade mango chutney and so this is what my boy has in his lunch box today. Thanks a bunch!
Nicole
Hello! I made this today with a few substitutions because I was just too lazy on this hot day to go to the grocery store. I substituted red snapper for the swordfish and a package of split green peas for the lentils. As is, it was WONDERFUL! I like unusual flavors together so this worked out just fine for me! A lot of my friends though are not nearly as adventurous so I would be hesitant to serve to a meat & potatoes crowd.
After the fact, I googled and asked what is a good substitute for swordfish. Although red snapper was not in the top five, it was at least on the list. Many thanks for this very unique and unusual dish.