Roasted Swordfish with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes flat. Swordfish is meaty and satisfying, making it feel fancy without requiring much fussing in the kitchen. The fresh spinach packed underneath adds wonderful nutrients and iron to keep you energized, while the garlic, lemon, and white wine create this beautiful pan sauce that ties everything together. It's elegant enough for company but simple enough that you'll find yourself making it again and again on busy nights.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 1420 mlfresh spinach(packed)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
- 1shallot(finely diced)
- 118 mldry white wine
Detail level
Instructions
- 1
Pat the swordfish steaks dry with paper towels. Season both sides generously with 0.75 teaspoon sea salt and 0.25 teaspoon black pepper. Let sit at room temperature for 10 minutes to allow the seasoning to penetrate the fish.
Tip: Dry fish will develop a better crust when pan-seared rather than steamed.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place swordfish steaks in the pan and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent loosely with foil.
Tip: Don't move the fish while searing; let it develop a caramelized crust undisturbed for 4 minutes before flipping.
- 3
In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add diced shallot and minced garlic, sautéing for 1-2 minutes until fragrant but not browned.
Tip: Keep the heat moderate to prevent the garlic from burning, which would impart a bitter flavor.
- 4
Add the packed fresh spinach in batches, stirring with a wooden spoon until each batch wilts before adding more. This should take about 3-4 minutes total. Season with 0.25 teaspoon salt, remaining 0.25 teaspoon pepper, and red pepper flakes.
Tip: The spinach will significantly reduce in volume as it releases its moisture.
- 5
Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and capture all the flavorful browned bits. Simmer for 2 minutes to allow the alcohol to cook off slightly.
Tip: The deglazing process adds depth and complexity to the sauce.
- 6
Remove the skillet from heat and stir in 3 tablespoons of cold butter until completely melted and incorporated into the spinach. Add fresh lemon juice and lemon zest, stirring gently to combine.
Tip: Adding cold butter at the end creates a silky, emulsified sauce without breaking it.
- 7
Divide the garlicky spinach mixture among four serving plates or a large platter. Top each portion with a roasted swordfish steak.
Tip: The warm spinach will stay hot under the swordfish and create a cohesive plate.
- 8
Spoon any remaining pan sauce over the top of each swordfish steak and serve immediately while everything is hot.
Tip: This sauce is best enjoyed fresh and warm, so plate and serve right away.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
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.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
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.
Reviews
Sign in to write a review.