Roasted Swordfish with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.