ginger garlic pan roasted swordfish

 

Go Back

Recipe Image

 servings

4.95 from 56 votes

Ginger-Garlic Pan Roasted Swordfish

You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: American

Keyword: pan roasted swordfish, swordfish recipe

Servings: 2

Calories: 410kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons butter room temperature
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets should be 6-7 ounces each

Instructions

• Preheat oven to 400°F.
• In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
• Season the swordfish to taste with sea salt.
• In an ovenproof skillet heat oil over medium-high heat.
• place the swordfish in the skillet and cook until browned, 2- 3 minutes.
• Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
• Add seasoned butter mixture to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbling.
• Transfer swordfish to a serving dish
• Pour butter sauce over swordfish and serve with your favorite side dishes

Nutrition

Calories: 410kcal | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 711mg | Vitamin A: 590IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.6mg

Maple mustard bressel sprouts hash with eggs

 2 lbs brussel sprouts

3 T evoo

6 strips cooked bacon (crumbled)

2/3 c maple syrup

2/3 c mustard

2 clove minced garlic

1/4 lb goat cheese

3 T vegetable oil

6 large eggs

1. preheat oven 400

2. Trim brussels sprouts in halves

3. Toss with 2 T oil, salt, pepper. Bake on baking sheet 35 min. 

remove from oven and let cool, lower oven to 375

4. heavy skillet over medium

saute garlic in 1T oil

add cooled brussel sprouts, maple syrup, mustard. Cook until sticky and carmelized ~5 min.

add chevre, crumbled bacon and toss well.

5. Make 6 wells in hash. Crack egg into each well and season. Bake 12-15 min until whites are set.

Garnish with paprika & pepper.