Sauteed Onaga (Swordfish) Creamy Curry Sauce

Sauteed Onaga (swordfish) Creamy Curry Sauce Recipe

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Vicki Butts (lazyme)


This recipe is from Chef Philippe Padovani, who was the chef at the Manele Bay Hotel, Lanai a few years ago. This sounds wonderful.


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15 Min
40 Min
Stove Top


  • 2 lb
    onaga (swordfish), filleted
  • 1/4 c
    olive oil
  • 1 c
  • 2 Tbsp
    cilantro, finely chopped
  • 1
    drop lemon juice

  • 2 tsp
    clarified butter
  • 1 tsp
    ginger, finely chopped
  • 1 tsp
    garlic, finely chopped
  • 1/2 c
    onions, finely chopped
  • 1 tsp
    green chile, finely chopped
  • 1 tsp
    red chile, finely chopped
  • 1 tsp
  • 2 tsp
    curry powder
  • 1 tsp
  • 1 tsp
    garam masala or curry powder
  • 1/4 c
    fish stock or clam juice
  • 1/2 c
    tomatoes, blanched, peeled, finely chopped

How to Make Sauteed Onaga (Swordfish) Creamy Curry Sauce


  1. To prepare the curry sauce:
    In a saucepan, sweat garlic and ginger in butter. Add onions, celery, and chile; sweat. Add tumeric, curry powder, coriander, and garam masala. Add clam juice; bring to a simmer. Add tomatoes. Reduce to a syrup, then add cream and bring to a boil. Season to taste; remove from heat when cooked. Add cilantro and lemon juice to finish. Set aside.
  2. To cook the onaga fish:
    Cut into 8-oz pieces. Season both sides of the fillets with salt and pepper. Preheat frying pan with olive oil and cook the fillets, from 3-5 minutes.
  3. To finish the plate:
    Preheat four dinner plates. Pour equal amounts of sauce on each plate. Place the fillet in the center of each plate. Serve immediately.

Printable Recipe Card

About Sauteed Onaga (Swordfish) Creamy Curry Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hawaiian/Polynesian

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