My mom used to grill Swordfish for us once or twice per month when I was a kid, so I have a special affinity for this fish as a treat! It’s relatively inexpensive, it’s meaty and holds up really well to cooking, and it’s delicious…but it’s also higher in mercury content, which is why it’s not more frequently on our plates. Anyway, for this one, we decided to marinate our fish in a balsamic vinaigrette to really infuse it with some tangy yet sweet notes. From there, since it was raining, we opted to roast it rather than grilling. And yes, my mom would have judged me for that decision because one of her life mantras was, “Any weather is grilling weather.”
We served our swordfish alongside a baked potato and garlic sauteed spinach, which completed the meal nicely. However, we think Roasted Asparagus would also be a solid veggie to pick instead of the spinach if you’re so inclined!
Time: 20 Minutes (+60-120 minutes marination time)
Ingredients:
- Swordfish Steak
- Balsamic Vinaigrette
- Optional: Honey for extra sweetness
Method:
- Pat your swordfish steak dry, and place it in a zip top bag.
- Pour in a little balsamic vinaigrette, and work it around in the bag to fully coat your fish.
- Let marinate for an hour or two in the fridge.
- When you’re ready to cook, preheat your oven to 425 degrees F.
- Remove your swordfish from the bag, and place it on your baking sheet.
- Roast for 12-15 minutes until your fish reaches a minimum internal temperature fo 145 degrees F.
- Plate, devour, and enjoy!
