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.
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