Roasted Swordfish with Cucumber Relish and Dill Cream
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 38 minutes start to finish. Swordfish is wonderfully meaty and satisfying, plus it's loaded with omega 3 fatty acids that are great for heart health. The crisp cucumber relish and cool dill cream provide such a refreshing contrast to the warm, perfectly roasted fish. Everything about this dish feels restaurant quality, but honestly, it's so simple to pull off at home. The bright lemon and capers keep things light and elegant, making it feel special without any fuss.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1 inch thick)
- 2english cucumber(diced small)
- 118 mlred onion(finely minced)
- 3 tablespoonsfresh dill(chopped, divided)
- 3 tablespoonsfresh lemon juice
- 4 tablespoonsolive oil(divided)
- 177 mlsour cream
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- 2 teaspoonswhite wine vinegar
- 2 tablespoonscapers(drained and chopped)
Detail level
Instructions
- 1
Prepare the cucumber relish by combining diced cucumber, red onion, capers, 1 tablespoon fresh dill, lemon juice, white wine vinegar, and 1 minced garlic clove in a bowl. Season with salt and pepper, then refrigerate until serving.
Tip: Make the relish at least 15 minutes ahead to allow flavors to meld.
- 2
In a separate bowl, whisk together sour cream, Dijon mustard, remaining 2 tablespoons dill, remaining minced garlic, salt, and pepper to create the dill cream sauce. Set aside.
Tip: The sauce can be made up to 2 hours in advance and chilled.
- 3
Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish promotes better browning and a crispy crust.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Tip: Use medium-high heat to develop a golden crust without overcooking the interior.
- 5
Carefully place swordfish steaks in the hot pan and cook for 4-5 minutes on the first side without moving them, until golden brown.
Tip: Resist the urge to move the fish; let it develop a proper sear for better flavor.
- 6
Flip the steaks and add the remaining 2 tablespoons olive oil to the pan. Cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
Tip: Swordfish is dense and can handle slightly longer cooking than delicate white fish.
- 7
Transfer swordfish to serving plates and spoon the dill cream sauce alongside or over the fish.
Tip: Warm plates briefly before serving for better presentation.
- 8
Top each swordfish steak with a generous portion of cucumber relish, allowing some of the flavorful liquid to drip onto the plate. Serve immediately.
Tip: The cool, crisp relish contrasts beautifully with the warm, tender swordfish.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.