Roasted Swordfish with Daikon
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 restaurant quality. Swordfish is wonderfully meaty and substantial, making it perfect for those of us seeking a heart healthy protein packed with omega 3 fatty acids. I love pairing it with roasted daikon radish, which becomes sweet and tender when cooked. The garlic, fresh herbs, and a splash of white wine create this beautiful pan sauce that ties everything together. It's simple enough for a casual Tuesday night but elegant enough to impress guests.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ½ kgdaikon radish(cut into 1-inch batons)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
- 2 tablespoonsbutter(cold, cubed)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and season both sides with half the sea salt and black pepper.
Tip: Dry fish ensures better browning and prevents it from steaming rather than roasting.
- 2
Toss the daikon batons in a large roasting pan with 2 tablespoons of olive oil, the minced garlic, half the thyme, half the rosemary, and remaining salt and pepper. Spread in a single layer and roast for 10 minutes.
Tip: Starting daikon ahead allows it to begin caramelizing before adding the delicate fish.
- 3
While daikon roasts, heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, carefully place swordfish steaks in the pan and sear for 2-3 minutes on each side until golden brown.
Tip: A quick sear develops a flavorful crust while keeping the interior tender and moist.
- 4
Transfer the seared swordfish to the roasting pan with the daikon, nestling the steaks among the vegetables.
Tip: Arrange the fish so it sits on top of the daikon for even cooking.
- 5
In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, remaining thyme and rosemary, and lemon zest. Drizzle this mixture over the swordfish and daikon.
Tip: This herb-lemon mixture adds brightness and prevents the fish from drying out.
- 6
Pour the white wine around the edges of the pan, avoiding pouring directly on the fish. Place the roasting pan in the oven and bake for 10-12 minutes until the swordfish is opaque and flakes easily with a fork.
Tip: The wine creates steam and adds subtle flavor; check the thickest part of the fish for doneness.
- 7
Remove the roasting pan from the oven. Transfer swordfish and daikon to serving plates. Place the roasting pan on the stovetop over medium heat and whisk in the cold butter cubes until the pan sauce is glossy and emulsified, about 1 minute.
Tip: Mounting butter into the pan sauce creates a silky, restaurant-quality glaze.
- 8
Spoon the warm butter sauce over the swordfish and daikon, garnish with fresh herb sprigs if desired, and serve immediately.
Tip: Serve with crusty bread to soak up the delicious sauce.
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