Roasted Swordfish with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but totally manageable on a weeknight. Swordfish is wonderfully hearty and holds up beautifully to roasting, while the pumpkin becomes incredibly sweet and tender. The sage brown butter ties everything together with its nutty, aromatic richness. What I love most is that the whole meal comes together in just about an hour, and it feels fancy without requiring any special skills. Pumpkin is packed with beta carotene, which is great for your eyes and immune system, making this dish as nourishing as it is delicious. Give it a try and you'll see why this has become a seasonal staple in my kitchen.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1.5 inches thick)
- 1½ poundspumpkin(peeled and cut into 1-inch cubes)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 4garlic cloves(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1lemon(cut into wedges)
- 4thyme sprigs(fresh)
- 2shallots(finely minced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the pumpkin cubes with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper. Spread in a single layer and roast for 20 minutes until golden and tender.
Tip: Cut pumpkin pieces to similar sizes so they cook evenly.
- 2
While the pumpkin roasts, pat the swordfish steaks dry with paper towels. Brush both sides lightly with the remaining 1 tablespoon of olive oil and season generously with remaining salt and pepper on both sides.
Tip: Dry fish ensures better browning and prevents sticking.
- 3
Heat a large oven-safe skillet over medium-high heat. Once hot, carefully place the swordfish steaks in the pan and sear for 3-4 minutes per side until golden brown. Transfer the skillet to the oven.
Tip: A hot pan creates a protective crust that keeps the fish moist inside.
- 4
Roast the swordfish in the oven for 8-10 minutes, depending on thickness, until just cooked through and opaque in the center.
Tip: Use a meat thermometer—swordfish should reach 145°F (63°C) internally.
- 5
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the minced shallots and sliced garlic, cooking for 2 minutes until fragrant and softened.
Tip: Watch the butter carefully as it melts to prevent burning.
- 6
Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Continue cooking the butter, swirling occasionally, until it turns a golden brown with a nutty aroma, about 3-4 minutes more.
Tip: Brown butter adds depth—listen for a pleasant toasted smell as a guide.
- 7
Add the fresh sage leaves to the brown butter sauce and cook for 30 seconds until the leaves crisp slightly. Season with a pinch of salt and pepper to taste.
Tip: The sage will release aromatic oils and add elegant flavor to the dish.
- 8
Arrange the roasted pumpkin on serving plates. Top each with a swordfish steak, then drizzle the warm sage brown butter sauce generously over the fish. Garnish with fresh thyme and serve with lemon wedges on the side.
Tip: Serve immediately while the butter sauce is still warm and glossy.
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