This delicious Caesar-roasted swordfish, inspired by Ina Garten, is a quick and easy dinner bursting with creamy, tangy flavors. Perfect for busy weeknights or special occasions, it features a rich Caesar-style sauce, crispy frizzled capers, and zesty lemon. Made with simple ingredients, it’s a flexible, restaurant-quality dish you can whip up at home!
Recipe Ingredients:
- 2 large garlic cloves, chopped
- ¼ c chopped fresh parsley
- 1 tbsp anchovy paste
- 2 tsp Dijon mustard
- 1 c good mayonnaise
- 1 tbsp grated lemon zest (2 lemons)
- 3 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3 lb center-cut swordfish steaks, ¾ to 1 inch thick, cut into 6 portions
- ½ c chopped scallions, white and green parts (4 scallions)
- 2 tbsp good olive oil
- 3 tbsp drained capers
- Lemon wedges, for serving
How To Make Caesar-roasted Swordfish Recipe?
- Preheat the oven: Preheat your oven to 260°C / 500°F. Ensure your oven is very clean to prevent smoke. Line a baking tray with aluminum foil.
- Make the Caesar sauce: In a food processor, combine garlic, parsley, anchovy paste, and mustard. Pulse until the garlic is finely minced. Add mayonnaise, lemon zest, lemon juice, 1 tsp / 6g salt, and ½ tsp / 3g pepper, and pulse until smooth.
- Prepare the fish: Place the swordfish steaks on the prepared tray. Season both sides generously with salt and pepper. Reserve one-third of the Caesar sauce for serving. Spread half of the remaining sauce on one side of the fish, flip the fish, and spread the rest on the other side. Sprinkle with the chopped scallions. Let rest for 10 minutes.
- Roast the fish: Roast in the oven for 10-12 minutes, until the center is just barely cooked through. Remove from the oven, cover with aluminum foil, and let rest on the tray for 10 minutes.
- Make the frizzled capers: Heat olive oil in a small pan over medium-high heat until hot. Add the capers and cook for 30-60 seconds until they start to pop and turn crisp.
- Serve: Plate the swordfish hot, garnished with lemon wedges, crispy capers, and the reserved Caesar sauce. Enjoy!
Recipe Tips:
- Use Fresh Swordfish: Choose thick, center-cut swordfish steaks for even cooking and a moist texture. Fresh fish will give the best flavor.
- Keep the Oven Clean: Roasting at 260°C / 500°F can cause smoke if the oven isn’t clean, so wipe it down beforehand to avoid any smoky surprises.
- Let the Sauce Blend: Pulse the Caesar sauce in a food processor until smooth to ensure the flavors combine perfectly and no garlic chunks remain.
- Don’t Overcook the Fish: Swordfish can dry out quickly. Roast just until the center is barely opaque and let it rest under foil—it will finish cooking gently.
- Crisp the Capers Correctly: Heat the oil until very hot before adding the capers. This ensures they pop and turn perfectly crispy for a salty, flavorful garnish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Caesar-roasted swordfish cool to room temperature before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: Heat a non-stick pan over low heat, add the swordfish, and cover with a lid. Cook gently for 3-5 minutes, flipping once, until warmed through.
Nutrition Facts
- Calories: 650
- Total Fat: 50g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 46g
Check out More Recipes:
Ina Garten Caesar-roasted Swordfish
Description
This delicious Caesar-roasted swordfish, inspired by Ina Garten, is a quick and easy dinner bursting with creamy, tangy flavors. Perfect for busy weeknights or special occasions, it features a rich Caesar-style sauce, crispy frizzled capers, and zesty lemon. Made with simple ingredients, it’s a flexible, restaurant-quality dish you can whip up at home!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 260°C / 500°F. Ensure your oven is very clean to prevent smoke. Line a baking tray with aluminum foil.
- Make the Caesar sauce: In a food processor, combine garlic, parsley, anchovy paste, and mustard. Pulse until the garlic is finely minced. Add mayonnaise, lemon zest, lemon juice, 1 tsp / 6g salt, and ½ tsp / 3g pepper, and pulse until smooth.
- Prepare the fish: Place the swordfish steaks on the prepared tray. Season both sides generously with salt and pepper. Reserve one-third of the Caesar sauce for serving. Spread half of the remaining sauce on one side of the fish, flip the fish, and spread the rest on the other side. Sprinkle with the chopped scallions. Let rest for 10 minutes.
- Roast the fish: Roast in the oven for 10-12 minutes, until the center is just barely cooked through. Remove from the oven, cover with aluminum foil, and let rest on the tray for 10 minutes.
- Make the frizzled capers: Heat olive oil in a small pan over medium-high heat until hot. Add the capers and cook for 30-60 seconds until they start to pop and turn crisp.
- Serve: Plate the swordfish hot, garnished with lemon wedges, crispy capers, and the reserved Caesar sauce. Enjoy!
Notes
- Use Fresh Swordfish: Choose thick, center-cut swordfish steaks for even cooking and a moist texture. Fresh fish will give the best flavor.
- Keep the Oven Clean: Roasting at 260°C / 500°F can cause smoke if the oven isn’t clean, so wipe it down beforehand to avoid any smoky surprises.
- Let the Sauce Blend: Pulse the Caesar sauce in a food processor until smooth to ensure the flavors combine perfectly and no garlic chunks remain.
- Don’t Overcook the Fish: Swordfish can dry out quickly. Roast just until the center is barely opaque and let it rest under foil—it will finish cooking gently.
- Crisp the Capers Correctly: Heat the oil until very hot before adding the capers. This ensures they pop and turn perfectly crispy for a salty, flavorful garnish.
Ina Garten Caesar-roasted Swordfish