Roasted Swordfish with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just forty minutes without any fuss. Swordfish has a meaty texture that holds up beautifully to roasting, and it's packed with omega 3 fatty acids that are wonderful for your heart health. The pak choi adds a lovely tender crunch while soaking up all the ginger and garlic flavors, and honestly, you probably have most of these ingredients in your kitchen already. It's elegant enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgpak choi(halved lengthwise)
- 4 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1lemon(zest and juice)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonslow-sodium soy sauce
- 1 teaspoonsesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
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 sea salt and black pepper.
Tip: Drying the fish helps achieve a better crust and prevents steaming during roasting.
- 2
In a small bowl, combine minced garlic, fresh thyme, lemon zest, and 2 tablespoons of olive oil. Press this mixture onto both sides of each swordfish steak, coating evenly.
Tip: The herb paste will create a flavorful crust as it roasts.
- 3
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, carefully place the swordfish steaks in the skillet and sear for 2-3 minutes per side until golden.
Tip: Searing locks in moisture and creates a delicious crust.
- 4
Transfer the skillet to the preheated oven and roast the swordfish for 10-12 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Swordfish cooks quickly, so watch carefully to avoid overcooking.
- 5
While the fish roasts, whisk together grated ginger, soy sauce, sesame oil, and lemon juice in a small bowl to create the glaze.
Tip: This glaze adds brightness and complements the rich swordfish beautifully.
- 6
In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the halved pak choi, cut-side down, and cook for 4-5 minutes until the bottoms are charred and tender. Season with a pinch of salt and red pepper flakes if desired.
Tip: Charring the pak choi brings out its natural sweetness.
- 7
Remove the swordfish from the oven and plate alongside the roasted pak choi. Drizzle the ginger-soy glaze over both the fish and vegetables.
- 8
Garnish with fresh lemon wedges and additional lemon zest before serving immediately while still warm.
Tip: Fresh lemon juice at the table allows each diner to adjust the citrus brightness to their taste.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.