What should I serve with baked swordfish?

Spinach and seasoned, brothy white beans are the perfect sides for this baked swordfish. This simple Mediterranean Tossed Salad would also add a bright note of acidity to the plate.

What temperature should swordfish be cooked to?

Cook swordfish steaks until an instant-read thermometer registers 130°F for medium, 135°F for medium-well, or 140 to 145°F for well-done. The size of your steaks will determine the exact time for baking, but generally a 1-1 1/4 inch thick steak will bake at 300°F for 30 minutes to achieve a medium-well to well done temperature.

What can I substitute for the shallots and garlic?

Finely diced onion, leek or even the white part of green onions are all good substitutes for the shallots in this recipe. If you don't have any fresh alliums, onion powder and garlic powder are adequate substitutes. Start with 1/2 teaspoon of each and then taste and adjust as needed.

Can I use frozen fish for this recipe?

My local grocery store offers gorgeous fresh swordfish steaks daily. But frozen swordfish works well in this baked dish. Just thaw the swordfish steaks in the refrigerator overnight and dry well with paper towels before marinating.

How to store leftover swordfish?

To store leftover swordfish, transfer to an airtight container or wrap tightly in plastic wrap and keep in the refrigerator for up to 48 hours. To reheat, warm gently over medium low heat in a small skillet or baking dish until just heated through.

Baked Swordfish with Lemon Recipe

Name: Baked Swordfish with Lemon and Brothy Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 6-ounce swordfish steaks; 1/4 cup extra virgin olive oil; 3 cloves garlic, sliced; Juice and zest of 1 lemon, plus more for serving; 1 1/2 teaspoons fresh rosemary, divided; 2 teaspoons coarse sea salt, divided; 3/4 teaspoon black pepper, divided; 1/4 teaspoon red pepper flakes, optional; 5 ounce bag fresh baby spinach; 1 large shallot, sliced (about 1/3 cup); 2 cups canned white beans, drained and rinsed; 1 1/2 cups vegetable stock

Ingredients

Scale

4 6-ounce swordfish steaks

1/4 cup extra virgin olive oil

3 cloves garlic, sliced

Juice and zest of 1 lemon, plus more for serving

1 1/2 teaspoons fresh rosemary, divided

2 teaspoons coarse sea salt, divided

3/4 teaspoon black pepper, divided

1/4 teaspoon red pepper flakes, optional

5 ounce bag fresh baby spinach

1 large shallot, sliced (about 1/3 cup)

2 cups canned white beans, drained and rinsed

1 1/2 cups vegetable stock

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Instructions

Preheat oven to 300℉.

For the marinade: combine olive oil, lemon juice, lemon zest, sliced garlic, 1 teaspoon fresh rosemary, 1 teaspoon salt, 1/4 teaspoon of pepper and chili flakes (if using) in a shallow dish. Add fresh swordfish steaks, turning to ensure both sides are coated in the seasoned oil. Marinate for 20 minutes.
For the brothy beans: Add clean, fresh spinach to the bottom of a large casserole dish. Sprinkle sliced shallots over the spinach. Drain and rinse 2 cups of white beans well. Add the beans over the spinach and shallots. Pour vegetable broth over beans, then season with final teaspoon of kosher salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of fresh rosemary.
Lay the marinated swordfish over the beans and pour any remaining seasoned oil over the steaks. Top with fresh lemon slices.
Bake at 300℉ for about 30 minutes, or until fish flakes easily with a fork, and spinach has wilted.
For service: serve the swordfish over the brothy white beans with spinach. Garnish with more lemon, if desired.

Notes

Fresh swordfish is perfect in this recipe, but frozen swordfish works well, too! Just thaw the fish in the refrigerator overnight and pat dry with paper towels before marinating.

If baking swordfish steaks thicker or thinner than about 1-1 1/4 inches, adjust cooking time. If cooking thin steaks, you can begin baking the brothy beans while the fish marinates, adding the fish steaks after about 15 minutes. This will ensure the beans and spinach are ready at the same time as the swordfish.

Prep Time: 10
Cook Time: 30
Category: Easy Recipes
Method: Baked
Cuisine: American