Roasted Swordfish with Sweet Potato and Citrus Glaze
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Swordfish is a meaty fish that holds up beautifully to roasting, and the sweet potatoes become wonderfully caramelized alongside it. What really makes this dish special is the citrus glaze with fresh ginger and honey, which brings brightness and warmth to every bite. Sweet potatoes are packed with beta carotene, so you're getting serious nutrition without any effort. The best part? Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 237 mlorange juice(fresh squeezed)
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonshoney
- 1 tablespoonsoy sauce
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3garlic cloves(minced)
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh cilantro(chopped for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss sweet potato wedges with 2 tablespoons olive oil, half the salt, and half the pepper. Spread on a baking sheet in a single layer.
Tip: Cut wedges to uniform size so they cook evenly
- 2
Roast sweet potatoes for 15 minutes until edges begin to caramelize, stirring halfway through.
- 3
While potatoes roast, prepare the glaze by combining orange juice, minced ginger, honey, soy sauce, minced garlic, and red pepper flakes in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
Tip: The glaze can be made up to 2 hours ahead
- 4
Pat swordfish steaks dry with paper towels and brush both sides with remaining 2 tablespoons olive oil. Season generously with remaining salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking
- 5
Push sweet potatoes to the sides of the baking sheet and place swordfish steaks in the center. Roast for 12-14 minutes until the fish is opaque and flakes easily with a fork.
Tip: Don't overcook swordfish as it can become dry; it continues cooking slightly after removal from oven
- 6
Remove from oven and immediately brush the citrus-ginger glaze generously over each swordfish steak.
- 7
Return to oven for 2 minutes to set the glaze slightly, then transfer to serving plates.
- 8
Arrange sweet potato wedges alongside the swordfish, drizzle any remaining glaze over the plate, and garnish with fresh cilantro and a light sprinkle of red pepper flakes.
Tip: Serve immediately while the fish is still warm and the glaze is glossy
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