Roasted Swordfish with Carrot and Orange Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Swordfish steaks are naturally meaty and substantial, so they hold up beautifully to a bright glaze made with fresh orange juice, honey, and roasted carrots. The carrots are packed with beta carotene, which supports eye health and gives the dish such a gorgeous color. Ginger and garlic add warmth and depth without any fuss, and everything roasts together on one sheet pan for minimal cleanup. It's elegant enough for guests but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4 piecesswordfish steaks(about 6 oz each, 1.5 inches thick)
- ¾ kgcarrots(cut into 2-inch batons)
- 177 mlfresh orange juice
- 1 tablespoonfresh ginger(minced)
- 4 tablespoonsolive oil
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 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
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
Roast the carrots in the preheated oven for 15 minutes until they begin to soften and caramelize at the edges.
- 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
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
Remove the partially roasted carrots from the oven and arrange them around the swordfish in the skillet.
- 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
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.
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