Roasted Swordfish with Beetroot

Instructions

1. 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. 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. 3

   In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and orange zest to create the glaze. Set aside.

4. 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. 5

   In the same skillet, add the remaining 1 tablespoon olive oil and sauté sliced red onion for 2-3 minutes until softened.

6. 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. 7

   Divide the beetroot mixture among four serving plates and top each with a swordfish steak.

8. 8

   Garnish with fresh parsley and any remaining orange zest before serving immediately.

   Tip: Serve while the fish is still warm for best flavor.