If you love seafood that’s bursting with bright, fresh flavors but still simple to prepare, this Baked Swordfish with Lemon, Garlic, and Shallots Recipe is going to become your new favorite. Swordfish steaks, with their firm texture and mild flavor, serve as the perfect canvas for a vibrant marinade. The tang of fresh lemon, the warmth of garlic, and the subtle sweetness of shallots all come together to create a dish that feels both elegant and comforting, perfect for a weeknight dinner or a special occasion.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to make this dish shine. The star players here are fresh, simple, and each adds an essential dimension to the flavor and texture of the baked swordfish.
- Swordfish steaks: Choose firm, fresh steaks about 6 ounces each for perfect portioning and cooking.
- Sea salt: A pinch elevates the natural flavors without overpowering them.
- Olive oil: Adds richness and helps meld the flavors while keeping the fish moist.
- Lemon juice: Brings bright acidity that balances the richness of the swordfish.
- Lemon zest: Intensifies the lemon flavor with its aromatic oils.
- Garlic (thinly sliced): Infuses a lovely pungency that complements the mild fish perfectly.
- Shallots (thinly sliced): Add a gentle sweetness and depth to the dish that’s subtle but essential.
How to Make Baked Swordfish with Lemon, Garlic, and Shallots Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400 degrees Fahrenheit. This temperature is ideal for baking swordfish steaks evenly, creating a tender inside and a slightly caramelized finish on the outside.
Step 2: Whip Up the Lemon-Garlic Sauce
In a bowl, stir together the olive oil, lemon juice, lemon zest, garlic slices, and the shallots. This simple yet flavorful mix will create a bright and savory coating that breathes life into the swordfish.
Step 3: Prepare the Swordfish for Baking
Lay your swordfish steaks on a rimmed baking sheet lined with parchment paper. This keeps the fish from sticking and makes cleanup a breeze.
Step 4: Marinate with the Olive Oil Mixture
Brush the olive oil marinade generously onto both sides of each steak. Don’t forget to spoon the sliced garlic and shallots on top—they roast alongside the fish and add a delightful punch with every bite.
Step 5: Bake to Perfection
Pop the baking sheet into your preheated oven and bake the swordfish for 10 to 15 minutes. You’ll know it’s done when the fish flakes easily and reaches 145 degrees Fahrenheit internally, ensuring safety without drying it out.
Step 6: Serve Immediately
Once baked, serve your swordfish right away, while it’s juicy and fragrant, allowing all those lovely lemon and garlic aromas to shine at their best.
How to Serve Baked Swordfish with Lemon, Garlic, and Shallots Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges can add a fresh, colorful finishing touch that brightens up the whole plate. The herb adds a subtle earthy flavor that complements the citrus beautifully.
Side Dishes
This dish pairs wonderfully with roasted vegetables, a light couscous salad, or even creamy mashed potatoes. The key is to choose sides that will absorb some of the lovely lemon-garlic sauce and balance the firm texture of the swordfish.
Creative Ways to Present
For a special dinner, try serving the swordfish steaks on a bed of sautéed spinach or alongside a quinoa salad tossed with fresh herbs and a citrus vinaigrette. This adds layers of flavor and an appealing visual contrast that makes the meal pop.
Make Ahead and Storage
Storing Leftovers
Keep any leftover baked swordfish in an airtight container in the fridge. It’s best eaten within two days to enjoy the freshness and texture at its peak.
Freezing
While you can freeze cooked swordfish, it works best if done immediately after cooking. Wrap it tightly to avoid freezer burn, and use within one month for the best taste and texture.
Reheating
Reheat leftover swordfish gently in a low oven or on the stovetop with a splash of olive oil to keep moisture locked in. Avoid microwaving if possible, as this can dry out the fish.
FAQs
Can I use fresh lemon juice and zest instead of bottled?
Absolutely! Fresh lemon juice and zest provide a brighter, more vibrant flavor than bottled, making your Baked Swordfish with Lemon, Garlic, and Shallots Recipe taste fresh and lively.
What if I don’t have shallots? Can I use onions instead?
You can substitute shallots with a small amount of finely sliced red or yellow onion. Shallots have a milder, sweeter flavor, so use onions sparingly to avoid overpowering the delicate swordfish.
How can I tell when the swordfish is perfectly cooked?
The best way is to use an instant-read thermometer to check for an internal temperature of 145 degrees Fahrenheit. The fish should be opaque and flake easily when tested with a fork.
Can this recipe be doubled for a larger crowd?
Yes! Just make sure to space the swordfish steaks well on your baking sheet so they bake evenly, and increase baking time slightly if needed.
Is swordfish sustainable to eat?
It depends on where it’s sourced. Look for sustainably caught or certified swordfish from reputable suppliers to ensure you’re making an environmentally friendly choice.
Final Thoughts
This Baked Swordfish with Lemon, Garlic, and Shallots Recipe is a wonderful way to celebrate fresh seafood without fuss or complicated steps. Its harmony of bright citrus, aromatic garlic, and sweet shallots delivers an irresistible flavor that’s simple enough for weeknights yet impressive enough for company. I can’t wait for you to try it and see just how easy and delicious cooking swordfish can be!
