Roasted Swordfish with Sweet Potato and Citrus Glaze

Instructions

1. 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. 2

   Roast sweet potatoes for 15 minutes until edges begin to caramelize, stirring halfway through.

3. 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. 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. 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. 6

   Remove from oven and immediately brush the citrus-ginger glaze generously over each swordfish steak.

7. 7

   Return to oven for 2 minutes to set the glaze slightly, then transfer to serving plates.

8. 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