Roasted Swordfish with Avocado Salsa and Citrus Drizzle
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty five minutes and tastes like you've spent hours in the kitchen. Swordfish is a meaty fish that holds up beautifully to roasting, and the creamy avocado salsa with bright citrus brings such fresh, vibrant flavors to the plate. Avocados are packed with heart healthy monounsaturated fats that keep you satisfied, plus they add a luxurious creaminess that makes this feel like restaurant quality food. The beauty of this recipe is its simplicity: you roast the fish while you prepare the salsa, then finish with a zingy citrus drizzle that ties everything together. It's elegant enough for company but easy enough for any night of the week.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, patted dry)
- 2avocados(ripe, diced)
- 237 mlred onion(finely minced)
- 237 mlfresh cilantro(chopped)
- 3 tablespoonslime juice
- 2 tablespoonslemon juice
- 1 tablespoonorange zest
- 4 tablespoonsextra virgin olive oil(divided)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1jalapeño(seeded and diced)
- 1 teaspoonhoney
Detail level
Instructions
- 1
Prepare the avocado salsa by combining diced avocados, red onion, cilantro, jalapeño, and garlic in a bowl. Add 2 tablespoons of lime juice and season with salt and pepper. Gently fold to combine without crushing the avocado. Set aside.
Tip: Make the salsa just before serving to prevent browning of the avocados.
- 2
In a small bowl, whisk together lemon juice, remaining lime juice, orange zest, and honey to create the citrus glaze. Set aside.
Tip: The honey balances the acidity of the citrus for a more rounded flavor.
- 3
Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better crust when searing.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the swordfish steaks in the pan.
Tip: Don't move the fish for the first 3-4 minutes to develop a golden crust.
- 5
Sear for 4-5 minutes without moving, then flip the steaks and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.
Tip: Swordfish is a firm fish that holds up well to cooking; avoid overcooking as it can become dry.
- 6
Transfer the cooked swordfish to serving plates. Drizzle each steak with the citrus glaze and remaining 2 tablespoons of olive oil.
Tip: The warm fish will slightly soften the glaze, allowing the flavors to meld.
- 7
Spoon the avocado salsa generously over each swordfish steak and serve immediately with extra lime wedges on the side.
Tip: Serve with roasted vegetables or a light green salad to complete the meal.
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