Roasted Swordfish with Radish and Brown Butter Emulsion
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant swordfish dish came about when I wanted something impressive yet surprisingly simple to pull together on a weeknight. The beauty of swordfish is that it holds up wonderfully to high heat, turning beautifully golden in just twenty minutes. I love pairing it with fresh radishes because they add a wonderful peppery crunch and are packed with vitamin C to support immunity. The brown butter emulsion ties everything together with rich, nutty flavors that make the whole meal feel restaurant worthy without any fussy techniques. Best of all, most of these ingredients are pantry staples, so this elegant dinner won't break the bank.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- ½ kgfresh radishes(thinly sliced on a mandoline)
- 6 tablespoonsunsalted butter
- 1shallot(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 2 tablespoonsfresh dill(finely chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonscapers(drained)
- 237 mlradish sprouts or microgreens(for garnish)
Detail level
Instructions
- 1
Pat the swordfish steaks dry with paper towels and season generously on both sides with salt and pepper. Let them sit at room temperature for 10 minutes.
Tip: Drying the fish ensures better browning and a crispy exterior.
- 2
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 4-5 minutes on the first side without moving them.
Tip: Resist the urge to flip early; a good crust indicates proper searing.
- 3
Flip the steaks and cook for another 3-4 minutes until cooked through and the internal temperature reaches 145°F. Transfer to a warm plate and tent loosely with foil.
Tip: Swordfish is firm and can handle high heat better than most fish.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced shallots and sauté for 1-2 minutes until softened and fragrant.
Tip: Don't let the shallots brown; they should remain translucent.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce the wine by half.
Tip: These browned bits add incredible depth to your sauce.
- 6
Remove the skillet from heat and whisk in the remaining 4 tablespoons of cold butter, one piece at a time, until fully incorporated and the sauce becomes creamy and emulsified.
Tip: Keep the heat off to prevent the butter from breaking; work quickly but gently.
- 7
Stir in lemon juice, capers, and fresh dill into the brown butter sauce. Taste and adjust seasoning with salt and pepper as needed.
Tip: The capers add a briny pop that complements the delicate fish beautifully.
- 8
Arrange the sliced radishes on serving plates, place a swordfish steak on top, and spoon the brown butter emulsion around the fish. Garnish with radish sprouts and additional fresh dill.
Tip: The raw radishes provide a peppery crunch that contrasts nicely with the tender swordfish.
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