Roasted Swordfish with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes from start to table. Swordfish is a meaty, satisfying fish that holds up beautifully to roasting, and pairing it with edamame gives you a complete protein that keeps you full for hours. The cherry tomatoes and garlic create this lovely caramelized sauce that makes everything taste restaurant quality, but honestly, it's so simple you'll be making it on repeat. Fresh lemon and thyme brighten everything up without any fuss, and it's the kind of dish that impresses guests without requiring any fancy techniques.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- 473 mlfrozen edamame(thawed)
- 473 mlcherry tomatoes(halved)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better crust when searing.
- 2
Combine the minced garlic, lemon zest, fresh thyme, and red pepper flakes in a small bowl with 2 tablespoons of olive oil to create a paste.
Tip: This aromatic mixture adds incredible flavor to the fish.
- 3
Spread the garlic mixture evenly across the top of each swordfish steak, pressing gently so it adheres well.
Tip: Don't worry if some falls off during cooking—it will crisp up in the pan.
- 4
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: An oven-safe skillet allows you to finish cooking in the oven without transferring.
- 5
Carefully place the swordfish steaks in the hot skillet and sear for 3 minutes on the garlic-coated side until golden and fragrant.
Tip: Resist the urge to move the fish—let it develop a nice crust.
- 6
Flip the swordfish and sear the other side for 2 minutes, then transfer the skillet to the preheated oven.
Tip: The oven will finish cooking the thick steaks evenly.
- 7
While the swordfish roasts, melt the butter in a separate skillet over medium heat and add the thawed edamame with a pinch of salt, stirring occasionally for 5 minutes until warmed through and lightly golden.
Tip: Butter adds richness without overwhelming the delicate edamame.
- 8
Add the halved cherry tomatoes to the edamame skillet during the last 2 minutes of cooking, tossing gently to warm them through.
Tip: The tomatoes will soften and release their juices into the butter sauce.
- 9
Remove the swordfish from the oven after 8-10 minutes; the steaks should be opaque and flake easily with a fork.
Tip: Don't overcook swordfish or it becomes dry—aim for just cooked through.
- 10
Plate the roasted swordfish steaks and divide the edamame and tomato mixture among the plates, drizzling any pan juices over the top and finishing with fresh lemon juice.
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