Roasted Swordfish with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for a weeknight dinner that feels restaurant quality. The swordfish steaks are meaty and substantial, holding up beautifully to the umami rich miso glaze while the lotus root adds a delicate, slightly sweet crunch. Lotus root is packed with fiber and vitamin C, which supports both digestion and immunity. What I love most is how simple the preparation truly is, despite how impressive it looks on the plate. The buttery miso sauce ties everything together with notes of ginger and sesame, creating something that tastes like you spent hours in the kitchen when really you didn't.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonswhite miso paste
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 2 tablespoonssesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(white and/or black)
- 3scallions(sliced thin, white and green parts separated)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss lotus root slices with 1 tablespoon sesame oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and crispy, stirring halfway through.
Tip: Don't overcrowd the pan so the lotus root crisps properly instead of steaming.
- 2
While lotus root roasts, prepare the miso glaze by whisking together miso paste, 2 tablespoons butter, soy sauce, minced ginger, rice vinegar, and honey in a small saucepan over low heat until smooth and combined. Set aside off heat.
Tip: Keep the glaze warm but don't boil it, as high heat can damage the miso's beneficial enzymes.
- 3
Pat swordfish steaks dry with paper towels and season both sides with remaining salt and pepper. Heat 2 tablespoons butter in a large cast-iron or heavy-bottomed skillet over medium-high heat until foaming.
Tip: Dry fish is crucial for achieving a nice sear and golden crust.
- 4
Once butter is hot, carefully place swordfish steaks in the pan without moving them. Sear for 4-5 minutes until the bottom develops a golden crust.
Tip: Resist the urge to move the fish around; let it sit undisturbed for a better crust.
- 5
Gently flip the steaks and sear the other side for 3-4 minutes until cooked through. The fish should be opaque throughout and flake easily when tested with a fork.
Tip: Swordfish is dense, so medium-high heat ensures a cooked center without overdrying the exterior.
- 6
Transfer swordfish to a serving platter. Brush or drizzle the warm miso glaze over each steak, coating generously.
Tip: Apply glaze while the fish is still hot so it adheres better.
- 7
Arrange the crispy roasted lotus root around the swordfish steaks. Sprinkle sesame seeds over everything and garnish with sliced scallion whites and greens.
Tip: Add the green scallion parts at the very end to keep them fresh and vibrant.
- 8
Drizzle any remaining sesame oil around the plate and serve immediately while the lotus root is still crispy.
Tip: This dish is best served hot, so time your plating to coincide with removing the lotus root from the oven.
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