Blog

A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Pan Roasted Swordfish with a Honey Ginger Sun-dried Tomato Glaze


I threw this recipe together a while back, and was UNBELIEVABLY pleased with how it turned out. I took numerous photos [all of which were lost in a certain battle with my camera and laptop...don't remind me].  I was initially planning to make a pan-asian style dish, and had just purchased a great piece of swordfish.  As I pondered through my pantry of spices, I noticed these Sun-dried tomato flakes from Williams Sonoma.  They were part of a spice set I got as a Christmas gift, and I had never used them before.  I was determined to give them a try, and thought combining Asian and Italian influenced food couldn't hurt [or if it did, it was only hurting myself and my mom who I was cooking for!] It turns out, combining these two cultures in cuisine wasn't half bad! 

 Here's the recipe:

Pan Roasted Swordfish with a Honey Ginger Sun-dried Tomato Glaze with arugula, lovebeets, goat cheese and baby heirloom tomatoes.

Marinade:
1TBsp Soy Sauce
1 TBsp Honey
1 tsp Sun-dried tomato flakes [or you can just mince Sun-dried tomatoes]
1/2 tsp Powdered Ginger
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Fresh ground pepper
1/2 lemon, juiced
 2 TBsp Extra Virgin Olive oil


Fish:
1TBsp Olive oil [or vegetable]
2 5-6oz. portions of swordfish
fresh ground pepper
coarse kosher or sea salt

Salad:
1 bunch arugula
4-5 lovebeets [if you haven't heard of these, they're a MUST try- so delicious- I use the honey-ginger infused variety and I may have to try and create them myself...]
1oz. goat cheese [I used a sun-dried tomato kind, but any will do]
Baby heirloom tomatoes [but cherry or grape tomatoes work just fine]

Dressing/Glaze:
[this is almost identical to the marinade, only I decrease the amount of olive oil and increase the honey, mainly because I love a nice, sweet dressing!]

1TBsp Soy Sauce
2TBsp Honey
1 tsp Sun-dried tomato flakes [or you can just mince Sun-dried tomatoes]
1/2 tsp Powdered Ginger
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Fresh ground pepper
1/2 lemon, juiced
1TBsp Extra Virgin Olive Oil


Combine marinade ingredients with a whisk and cover swordfish.  Marinade anywhere from 20 minutes to an hour [I made this on the fly, so I was just under 20]. 

Lightly rinse off fish [don't be too thorough, or you'll lose all the flavors from the marinade!] and pat dry.  Season with coarse salt and pepper.  Heat olive oil in a skillet on medium high heat.  Pan fry fish 3-4 minutes per side, or until a golden brown crust forms [I like a slightly charred taste on swordfish, so sometimes I'll raise my heat if I don't see this golden color forming fast enough]. 

Remove fish from pan and allow to rest while assembling salad.  

Whisk together dressing ingredients in a large bowl  [at this point, I remove some into a small saucer, to save for drizzling over the fish at the end]. Toss arugula, heirloom tomatoes and lovebeets in the dressing. Dot with goat cheese and serve immediately.

Serves 2  

Healthy + Yummy.