Mango chutney and ginger combine to create a delicious marinade for swordfish in this simple yet very effective Caribbean inspired recipe.
- 285g mango chutney
- 1 tbsp. minced ginger
- 110ml dry sherry
- 2 tbsp. lemon juice
- 4 x 250g swordfish steaks
Combine chutney, ginger, sherry and lemon juice in a bowl and add the swordfish steaks. Stir to combine and cover. Put into the fridge for an hour or two.
Bake the swordfish at 180C for 25-30 minutes, basting occasionally with the marinade, or until the fish flakes easily.