Seared Swordfish, Roasted Root Vegetables

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Ingredients: Serves 4

2oz Yellow Beet, Peeled, Medium Dice

2oz Baby Carrot, Peeled, 1” cut

2oz Marble Potato, split

2oz Rutabega, Peeled, medium dice

2oz Pearl Onion, Peeled

1oz Garlic, peeled, crushed



3oz Olive Oil

4 Sprigs Rosemary chopped

4 sprigsThyme chopped

4oz Baby Kale

2 oz Vegetable Oil

4 6oz portions Swordfish Steaks

Salt & Pepper

4 oz Butter unsalted

Lemon wedged

Thyme Sprig

3 oz chopped parsley


Vegetables: Preheat an oven to 400ºF. Coat the vegetables in olive oil, salt and pepper & herbs. Roast for 15 minutes or until tender. Remove from oven toss with kale to wilt.

Swordfish: Heat oil in a non stick sauté pan to medium heat. Season swordfish and cook on one side for 2-3 minutes. Flip and cook for 2 minutes then add the butter and thyme and cook for an additional minute. Remove from heat and finish with a squeeze of lemon. Use pan juices as sauce.