Grilled Swordfish with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss cauliflower florets with 3 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on the prepared baking sheet and roast for 20-22 minutes until golden and tender.

   Tip: Roast the cauliflower first so it finishes cooking at the same time as the swordfish.

2. 2

   While cauliflower roasts, pat the swordfish steaks dry with paper towels. Combine lemon zest, fresh thyme, sea salt, black pepper, and red pepper flakes in a small bowl.

   Tip: Drying the fish ensures better browning and crust formation on the grill or pan.

3. 3

   Season both sides of each swordfish steak generously with the lemon-herb mixture, pressing gently so it adheres to the fish.

4. 4

   Heat 2 tablespoons of olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Once hot, carefully place swordfish steaks in the pan.

   Tip: Don't move the fish around too much; let it develop a golden crust for 4-5 minutes.

5. 5

   Cook the swordfish for 4-5 minutes on the first side without disturbing it. Flip and cook for an additional 3-4 minutes on the second side until cooked through and opaque in the center.

   Tip: Swordfish is best served slightly firm; don't overcook or it will become dry.

6. 6

   In a small skillet, melt butter with 1 tablespoon olive oil and sauté the remaining garlic for 30 seconds until fragrant. Add the roasted cauliflower, capers, lemon juice, and half the fresh parsley. Toss gently for 1 minute to combine.

   Tip: The capers add a briny depth that complements the mild swordfish beautifully.

7. 7

   Divide the cauliflower mixture among four serving plates. Top each with a swordfish steak and drizzle with any pan juices. Garnish with remaining fresh parsley and additional lemon zest.

   Tip: A squeeze of fresh lemon at the table brightens all the flavors.