Roasted Swordfish with Mushroom and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in under an hour. Swordfish is wonderfully meaty and pairs beautifully with a savory mushroom and herb butter that melts right into every bite. What I love most is how simple it really is: just a few quality ingredients and minimal fuss in the kitchen. The mushrooms are packed with umami and antioxidants, making this dish as nutritious as it is delicious. Whether you're cooking for yourself or hosting guests, this elegant yet approachable recipe proves that restaurant quality meals don't require hours of preparation.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 1½ poundsmixed mushrooms(cremini, portobello, and shiitake, quartered)
- 6 tablespoonsunsalted butter(divided)
- 2shallots(thinly sliced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(finely chopped)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper, then set aside at room temperature for 10 minutes.
Tip: Bringing fish to room temperature ensures even cooking throughout the steak.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced shallots and cook for 2 minutes until softened, then add the quartered mushrooms.
Tip: Don't crowd the mushrooms; let them develop a golden color before stirring.
- 3
Continue cooking the mushrooms for 6-8 minutes, stirring occasionally, until they release their liquid and begin to brown. Add the minced garlic and thyme, cooking for another minute until fragrant.
Tip: Wait for the mushroom liquid to evaporate for richer, more concentrated flavor.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half, about 2 minutes. Season with a pinch of salt and pepper, then transfer the mushroom mixture to a plate.
Tip: The deglazing liquid adds depth of flavor to your mushroom sauce.
- 5
Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 3 minutes on each side until a golden crust forms.
Tip: Don't move the fish while searing; let it develop a flavorful crust.
- 6
Return the sautéed mushrooms to the skillet, arranging them around and over the fish. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until the fish is just cooked through.
Tip: The fish should flake easily with a fork when done; avoid overcooking to keep it moist.
- 7
While the fish roasts, prepare the herb butter by mixing 4 tablespoons of softened butter with the chopped parsley, lemon zest, and a small pinch of salt in a small bowl.
Tip: Make the herb butter ahead of time and chill it for easier handling.
- 8
Remove the skillet from the oven and top each swordfish steak with a generous dollop of herb butter, allowing it to melt over the hot fish. Squeeze fresh lemon juice over each portion and serve immediately with the roasted mushrooms spooned alongside.
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