Roasted Swordfish with Ginger
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This roasted swordfish with ginger is one of my go to weeknight dinners when I want something that feels special but comes together in under forty minutes. The beauty of this dish is its simplicity: you mix up a ginger and garlic marinade, let the swordfish soak for just a few minutes, then into the oven it goes. Fresh ginger is absolutely wonderful for digestion and adds this bright, warming quality that makes the swordfish sing. What I love most is how the whole thing requires minimal prep and just one pan, which means less time cleaning and more time enjoying dinner with the people you care about.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh lime juice
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- ½ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3scallions(sliced for garnish)
- 1 tablespoonsesame seeds(white, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Tip: A hot oven ensures the swordfish develops a beautiful golden crust while staying moist inside.
- 2
In a small bowl, whisk together the minced ginger, garlic, lemon juice, lime juice, soy sauce, honey, sesame oil, and red pepper flakes until well combined.
Tip: Prepare this marinade at least 15 minutes before cooking to allow flavors to meld.
- 3
Pat the swordfish steaks dry with paper towels and season both sides with sea salt and black pepper.
Tip: Drying the fish prevents steaming and helps achieve a nicely caramelized exterior.
- 4
Place the swordfish on the prepared baking sheet and brush generously with the ginger-garlic mixture on both sides, reserving about 2 tablespoons of the marinade.
Tip: Don't be shy with the marinade—it creates an incredible glaze as it roasts.
- 5
Drizzle the olive oil over and around the swordfish steaks.
Tip: The oil helps conduct heat and creates a flavorful base on the baking sheet.
- 6
Roast in the preheated oven for 12-15 minutes, depending on thickness, until the fish is opaque throughout and flakes easily when tested with a fork.
Tip: Swordfish is a dense fish that won't dry out as quickly as more delicate varieties, so don't be afraid to cook it through.
- 7
Remove from the oven and spoon any pan juices over the steaks. Drizzle with the reserved ginger-garlic mixture for extra depth.
Tip: The pan juices contain concentrated flavor and help keep the fish moist.
- 8
Garnish with sliced scallions and sesame seeds, then serve immediately while hot.
Tip: Fresh scallions add a bright counterpoint to the rich, warming ginger flavors.
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