Roasted Swordfish with Carrot and Orange Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents steaming.

2. 2

   Toss the carrot batons in a large bowl with 2 tablespoons of olive oil, minced garlic, fresh thyme sprigs, and a pinch of salt. Spread them evenly on a rimmed baking sheet.

   Tip: Cut carrots to uniform size for even cooking.

3. 3

   Roast the carrots in the preheated oven for 15 minutes until they begin to soften and caramelize at the edges.

4. 4

   While carrots roast, whisk together orange juice, honey, minced ginger, balsamic vinegar, and lemon zest in a small bowl to create the glaze.

   Tip: The glaze can be made ahead and reheated if needed.

5. 5

   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 per side until golden brown.

   Tip: Don't move the fish too early; let it develop a crust.

6. 6

   Remove the partially roasted carrots from the oven and arrange them around the swordfish in the skillet.

7. 7

   Pour the orange-ginger glaze evenly over the swordfish and carrots. Transfer the entire skillet to the oven and roast for 8-10 minutes until the fish is opaque and flakes easily with a fork.

   Tip: The internal temperature of swordfish should reach 145°F.

8. 8

   Carefully remove the skillet from the oven and let rest for 3 minutes. Plate the swordfish with the roasted carrots alongside, and drizzle any pan juices over the top.

   Tip: Resting allows the fish to retain its moisture.