Grilled Swordfish with Beetroot

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. Pat the swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt and pepper on both sides.

   Tip: Dry fish ensures better caramelization and prevents sticking to the grill.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, horseradish, minced garlic, and balsamic vinegar. Set aside as your dressing.

   Tip: This dressing can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Toss the beetroot wedges with red onion slices in a large skillet over medium-high heat with 1 tablespoon olive oil. Sauté for 8-10 minutes, stirring occasionally, until the beetroots are tender and lightly caramelized at the edges.

   Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.

4. 4

   While the beetroots cook, place the swordfish steaks on the hot grill. Cook for 4-5 minutes on the first side without moving them, then carefully flip and cook for another 4-5 minutes until cooked through and flaky.

   Tip: Swordfish is firm fish that holds together well; avoid flipping multiple times.

5. 5

   In a small separate pan, heat 1 tablespoon olive oil over medium-high heat. Add the sage leaves and fry for 1-2 minutes until crispy, then remove to a paper towel to drain.

   Tip: Crispy sage adds delightful texture and aromatic flavor to the dish.

6. 6

   Pour the horseradish dressing over the warm beetroots and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Plate each grilled swordfish steak and top with a generous portion of the warm beetroot mixture. Garnish with the crispy sage leaves and serve immediately.

   Tip: Serve while everything is still warm for the best flavor and texture contrast.