Roasted Swordfish with Bamboo Shoot and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it looks fancy but comes together in under an hour. Swordfish is wonderful because it's meaty and substantial, holding up beautifully to bold Asian flavors without falling apart. The ginger in the glaze isn't just delicious, it's also fantastic for digestion and reducing inflammation, especially after a heavy meal. Fresh bamboo shoots add a lovely crunch and keep things light, while the soy and sesame create this glossy, umami rich sauce that makes everything taste like you spent all day cooking. You'll have dinner on the table in about forty five minutes, which honestly feels like cheating given how restaurant quality the results are.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1.5 inches thick)
- 473 mlfresh bamboo shoots(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 1½ tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsesame oil
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 2green onions(sliced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish helps achieve a better sear and prevents sticking to the pan.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced ginger, and minced garlic to create the glaze.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 2-3 minutes on each side until golden brown.
Tip: Don't move the fish around too much; let it develop a nice crust for better flavor.
- 4
Remove the swordfish steaks from the skillet and set aside on a plate. In the same skillet, add the remaining 1 tablespoon of olive oil and arrange the bamboo shoots cut-side down.
Tip: Bamboo shoots benefit from direct heat to develop some caramelization.
- 5
Roast the bamboo shoots in the oven for 8 minutes until they begin to soften and show light browning on the cut sides.
Tip: Check the bamboo shoots halfway through for even cooking.
- 6
Return the swordfish steaks to the skillet, nestling them among the bamboo shoots. Pour the ginger-soy glaze evenly over the fish and vegetables.
Tip: Reserve a small amount of glaze to drizzle over the top after cooking for extra flavor and shine.
- 7
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the swordfish is cooked through and flakes easily with a fork, and the glaze becomes slightly caramelized.
Tip: Swordfish cooks quickly; be careful not to overcook or it will become dry.
- 8
Remove from the oven and garnish with sliced green onions. Serve immediately with lemon wedges on the side.
Tip: A squeeze of fresh lemon juice just before eating brightens all the flavors beautifully.
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