This is easy, quick, and delicious. The swordfish is succulent.

This recipe is for two– because that’s what I usually cook for–but it can be easily doubled for more in a bigger pan.

My leftover rice was wild rice, left from making this recipe, but use whatever type you have or like.

If you don’t have broccoli, you can just double the carrots.

Swordfish Braised in Coconut Milk Recipe

2 swordfish portions, skin removed
sea salt
3 Tablespoons of avocado oil, divided
1 medium red onion, chopped
1 inch knob of ginger, sliced
2 garlic cloves, sliced
2 carrots, cut into small sticks
1/4 cup slivered almonds
1 small crown of broccoli tops, stem removed
1 can (14 oz) unsweetened coconut milk
1 sprig basil
2 scallions, sliced (for garnish)
1/2 lime, squeezed (for garnish)
a bit of leftover rice for serving

Season the swordfish with salt and let it rest while preparing everything else.

Heat 1 tablespoon of oil in a saucepan on medium-high heat. Add onion, and cook 3-5 minutes, stirring. Remove from pan and set aside.

Add the remaining two tablespoons of oil to the pan and add the ginger, garlic, carrots, and slivered almonds. Saute until carrots start to soften.

Add in the broccoli tops and the reserved onions, and then nestle the swordfish in among the vegetables. Add the coconut milk and basil. Reduce the heat to low, cover the pan, and simmer until fish is done (about 15 or 20 minutes). I cut into the fish to make sure it is done through.

Discard the wilted basil sprig, and plate the swordfish on some rice. Use a slotted spoon to serve up the vegetables. (I refrigerate the rest of the broth to cook down later for gravy.) Garnish with the sliced scallions, and a good squeeze of lime juice.

Serve immediately. Enjoy!