Roasted Swordfish with Celery

Instructions

1. 1

   Preheat 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 during cooking.

2. 2

   Toss celery batons with 2 tablespoons of olive oil, half the minced garlic, and half the thyme. Spread on a baking sheet and roast for 15 minutes.

   Tip: Start the vegetables first so they finish at the same time as the fish.

3. 3

   While celery roasts, heat the remaining 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.

   Tip: Use an oven-safe skillet so you can transfer it directly to the oven.

4. 4

   Sear the swordfish for 2 minutes per side until golden brown, then sprinkle with remaining garlic and thyme. Transfer the skillet to the oven for 8-10 minutes until the fish reaches an internal temperature of 145°F.

   Tip: Swordfish is firm and can handle longer cooking than delicate white fish.

5. 5

   While fish finishes, add the sliced shallots and white wine to a small saucepan and reduce over medium heat for 3 minutes until liquid reduces by half.

   Tip: This creates a flavorful base for your pan sauce.

6. 6

   Remove the saucepan from heat and whisk in butter, lemon zest, and lemon juice until emulsified and glossy.

   Tip: Add butter off heat to prevent the sauce from breaking.

7. 7

   Remove the swordfish and roasted celery from the oven. Arrange celery on serving plates, top with swordfish steaks, and drizzle generously with the lemon-butter sauce.

   Tip: Serve immediately while everything is still hot for the best flavor and texture.