Grilled Swordfish with Parsnip Puree and Crispy Sage Oil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant swordfish dish came together one evening when I wanted something impressive but doable on a weeknight. The beauty of this recipe is how quickly it comes together in just 55 minutes total, making it perfect for entertaining without the stress. Swordfish is wonderfully meaty and substantial, so it stands up beautifully to bold flavors like crispy sage oil and earthy parsnip puree. What I love most is that parsnips are packed with fiber and vitamin C, giving you real nutritional benefits alongside pure deliciousness. The combination of buttery parsnip puree, perfectly grilled swordfish, and that fragrant sage oil creates something that tastes like you spent hours in the kitchen, but honestly feels effortless once you get going.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1 inch thick)
- ¾ kgparsnips(peeled and cut into 2-inch pieces)
- 12fresh sage leaves(divided)
- 6 tbspextra virgin olive oil
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(cut into wedges)
- 2 tbspunsalted butter
- 4thyme sprigs
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and allow it to reach about 450°F. While it heats, pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish prevents sticking and helps create a better crust on the grill.
- 2
Place parsnip pieces on a sheet of aluminum foil, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and wrap the foil into a loose packet. Place on the grill grate away from direct heat to roast for 25-30 minutes until very tender.
Tip: Roasting parsnips in foil prevents them from burning and keeps them moist.
- 3
While the parsnips roast, prepare the sage oil by gently heating 3 tablespoons of olive oil in a small saucepan over low heat. Add 6 sage leaves and minced garlic, warming until fragrant (about 2 minutes). Remove from heat and set aside.
Tip: Low heat prevents the sage from browning and becoming bitter.
- 4
Brush the grill grates lightly with the remaining 1 tablespoon of olive oil to prevent sticking. Place swordfish steaks directly over the hottest part of the grill and cook for 4-5 minutes without moving them.
Tip: Resist the urge to flip too early; let the crust develop for the best flavor.
- 5
Carefully flip each swordfish steak and cook for another 4-5 minutes on the second side until the fish is opaque throughout and flakes easily with a fork. Transfer to a serving platter and top each steak with 2-3 crispy sage leaves from the oil.
Tip: Check doneness by gently pressing the thickest part; it should feel firm but slightly springy.
- 6
Remove the foil packet of roasted parsnips from the grill and carefully transfer the hot parsnips into a food processor. Add the vegetable broth, butter, and a pinch of salt, then blend until smooth and creamy.
Tip: Blend in batches if needed to avoid overfilling the processor.
- 7
Divide the parsnip puree among four plates, creating a small mound or swoosh. Place a grilled swordfish steak on top of each mound and drizzle with the sage-infused oil around the plate.
Tip: The warm puree helps the sage oil distribute beautifully when plated.
- 8
Garnish each plate with fresh thyme sprigs and serve immediately with lemon wedges on the side for guests to squeeze over their fish as desired.
Tip: Fresh lemon juice brightens the rich flavors of the dish right before eating.
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