Macadamia Nut-Crusted Swordfish Recipe
This macadamia nut-crusted swordfish recipe pairs rich, buttery fish with a crisp nutty crust and a vibrant mango avocado salsa. Featured on Fish the Dish with host Spencer Watts, this dish brings together tropical flavours, fresh citrus, and crunchy texture for a balanced and restaurant-quality seafood meal that’s easy to prepare at home.
The Inspiration
Inspired by tropical coastal cuisine, this dish celebrates the natural richness of swordfish while enhancing it with bright, fresh ingredients. Macadamia nuts, known for their buttery texture, create a golden crust that complements the firm, meaty structure of swordfish.
Spencer Watts balances this richness with a refreshing mango salsa that includes creamy avocado, zesty lime, and a touch of heat from jalapeño. The combination delivers contrast in every bite—crispy and tender, rich and fresh—making this dish both vibrant and satisfying.
Ingredients
Crusted Swordfish
- Four 6 oz (170 g) Swordfish fillets
- ¼ cup (60 ml) Macadamia nuts
- 1 tsp (5 ml) Orange zest
- ¼ cup (60 ml) Panko flakes (Japanese breadcrumbs)
- Salt and pepper
- 2 Tbsp (30ml) Olive oil (for drizzling fish)
- 1 Tbsp (15ml) Canola oil (for pan)
- ½ cup (113 g) Unsalted butter, softened
Mango Salsa
- 2 Avocado cut into cubes
- ½ Red onion finely diced
- 2 Tbsp (30ml) Fresh Jalapeño chopped
- ½ Mango diced
- 2 Tbsp (30ml) Cilantro chopped
- 1 Lime, juice only
- Salt
- 2 Tbsp (30ml) Oil
- Salt to taste
Methods
- Prepare salsa. Dice and combine avocado, red onion, jalapeño, mango, and cilantro. Squeeze in lime juice, sprinkle in salt, drizzle oil, and stir all together.
- Add macadamia nuts, orange zest, panko, salt, and pepper to a food processor, and pulse. Make sure there are no large chunks of nuts. Spread nut mixture over a plate. Season swordfish, and drizzle oil on top. Lay swordfish in nut mixture and press down to ensure nuts stick to fish.
- Add canola oil and butter to a heated pan. As butter melts, lay swordfish in pan. Cook for 1 minute, turning once and cook for another 3 minutes. Spoon pan juices over fish.
- Remove fish from pan and plate with mango salsa on top.
Serving Suggestions
This macadamia crusted swordfish recipe is perfect for summer dinners, outdoor entertaining, or when you want a fresh, tropical-inspired meal. Serve the fish hot with a generous spoonful of mango salsa on top, allowing the juices from the salsa to mingle with the buttery crust.
Pair this dish with coconut rice, grilled vegetables, or a light quinoa salad for a complete meal. A crisp white wine such as Sauvignon Blanc or a tropical cocktail like a mojito complements the bright citrus and fruit flavours beautifully. For a non-alcoholic option, sparkling water with lime or mango juice works perfectly.
Final Thoughts
This macadamia crusted swordfish recipe is a perfect balance of richness and freshness. The buttery, nut-crusted fish contrasts beautifully with the bright, zesty mango avocado salsa, creating a dish that feels both indulgent and refreshing.
Spencer Watts demonstrates how simple techniques and bold ingredients can transform everyday seafood into something memorable. Whether you’re cooking for guests or enjoying a special meal at home, this dish delivers vibrant flavour, texture, and a touch of tropical flair in every bite.