Roasted Swordfish with Pumpkin and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.