Roasted Swordfish with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This recipe brings together two of my favorite ingredients in the most elegant way. Swordfish is meaty and satisfying, while roasted beetroots add natural sweetness and earthiness to the plate. What I love most is that the whole meal comes together in just under an hour, making it perfect for a weeknight dinner that feels special. Beetroots are wonderful for you too, packed with nutrients that support heart health and boost energy. The bright citrus and balsamic glaze tie everything together beautifully, creating something restaurant quality right in your own kitchen.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ½ kgbeetroots(peeled and cut into 1-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 1fresh orange(zest and segments, pith removed)
- ½ mediumred onion(thinly sliced)
- 2 sprigsfresh thyme
- 3garlic cloves(minced)
- 3 tablespoonsbalsamic vinegar
- 1 teaspoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss the beetroot cubes with 2 tablespoons olive oil, salt, pepper, and thyme sprigs on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Tip: Cut beetroots evenly for consistent cooking.
- 2
While beetroots roast, prepare the swordfish by patting steaks dry with paper towels and seasoning both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking.
- 3
In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and orange zest to create the glaze. Set aside.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully place swordfish steaks in the pan and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
Tip: Don't move the fish frequently; let it develop a nice crust.
- 5
In the same skillet, add the remaining 1 tablespoon olive oil and sauté sliced red onion for 2-3 minutes until softened.
- 6
Remove the roasted beetroots from the oven and add them to the skillet with the onions. Gently fold in the orange segments and pour the balsamic glaze over everything. Toss lightly to combine.
Tip: Handle gently to keep orange segments intact.
- 7
Divide the beetroot mixture among four serving plates and top each with a swordfish steak.
- 8
Garnish with fresh parsley and any remaining orange zest before serving immediately.
Tip: Serve while the fish is still warm for best flavor.
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