Roasted Swordfish with Corn and Charred Tomato Relish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This swordfish recipe came together on a beautiful summer evening when I had gorgeous tomatoes and fresh corn at the farmers market. The whole meal comes together in under an hour, which makes it perfect for weeknight dinners when you want something that feels special without spending all evening in the kitchen. Swordfish is wonderfully heart healthy thanks to its omega 3 fatty acids, and roasting it with charred tomatoes and sweet corn creates this incredible balance of flavors that's both light and deeply satisfying. The best part is how simple it all is to pull off. Just let the oven do most of the work while you quickly prep the relish.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 3fresh corn on the cob(kernels removed, about 2 cups)
- 355 mlcherry tomatoes(halved)
- ½red onion(finely diced)
- 59 mlfresh basil(chopped)
- 4 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.
Tip: Dry fish ensures better browning and a crispier exterior.
- 2
In a small bowl, combine sea salt, black pepper, and smoked paprika. Season the swordfish steaks generously on both sides with this spice mixture.
- 3
Spread the corn kernels and halved cherry tomatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Tip: Using a separate sheet for vegetables allows them to roast at the same temperature without overcrowding the fish.
- 4
Place the roasting pan with vegetables in the oven and roast for 8 minutes until they begin to soften and the tomatoes start to blister.
- 5
Remove the vegetable pan and push the vegetables to the sides. Place the seasoned swordfish steaks in the center of the pan, drizzle with 1 tablespoon of olive oil, and return to the oven.
Tip: This method allows the fish and vegetables to finish cooking together in about the same time.
- 6
Roast for 12-15 minutes until the swordfish is opaque throughout and flakes easily with a fork, and the corn and tomatoes have caramelized slightly.
Tip: Swordfish is done when the internal temperature reaches 145°F.
- 7
While the fish cooks, prepare the relish by combining the minced garlic, diced red onion, remaining fresh basil, lemon zest, juice, and balsamic vinegar in a small bowl. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper to taste.
Tip: Make the relish just before serving so the flavors are bright and fresh.
- 8
Remove the baking sheet from the oven and let rest for 2 minutes. Transfer each swordfish steak to a serving plate and arrange the roasted corn and tomatoes alongside. Top generously with the charred tomato relish and garnish with additional fresh basil.
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