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Hello my fellow flavor peeps!—this baked swordfish fillets with green onion vinaigrette ain’t just dinner, it’s a groove session on your taste buds. With a meaty, firm bite that holds its own like a heavyweight emcee, this fish gets lifted by a hot oven roast and crowned with a bright, zippy vinaigrette that takes your palate to the next level.
And just like that, in under 30 minutes, it'll make you forget the days of bland weeknight seafood by delivering texture, flavor, and balance that hits harder than a boom-bap beat.
Beats and Eats (music to pair with baked swordfish)
The song "Next Level" by Showbiz and A.G. pairs well with baked swordfish due to its energetic and dynamic nature. The lively beats and engaging rhythm of the song can complement the flavors and texture of the baked swordfish, creating a captivating and satisfying sensory experience.
Just as the song's beats hit you with intensity and excitement, the flavors and aroma of the well-seasoned swordfish can tantalize your taste buds, providing a burst of deliciousness with every bite. The contrast of the crispy crust on the tender swordfish mirrors the contrast of rhythms and verses in the song, enhancing the overall experience of both the music and the meal.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and based on tried and true recipe testing
Baking swordfish is a simple thing, but the complimentary green onion vinaigrette is the perfect pairing.
Green onions bring a crisp, peppery brightness and grassy depth that cut through the richness of the swordfish, adding a fresh note to each bite.
Fresh ginger provides a warm, spicy kick with citrusy heat that awakens the vinaigrette and adds movement to the flavor composition—if needed, a pinch of ground ginger can sub in.
Fresh garlic delivers bold, aromatic intensity, grounding the vinaigrette in savory richness. Use those knife skills for extra minced garlic.
Maple syrup rounds out the sharpness with mellow sweetness, creating balance and a silky finish that smooths out the sharper edges—honey or agave can also work in a pinch.
Lime Juice - Base ingredients for vinaigrettes are generally extra virgin olive oil and some type of acid like vinegar. I used fresh lime juice insted to bring brightness and balance to the vinaigrette in order to complement the natural richness of the meaty fish fillets. Fresh lemon juice is a good substitute.
Dishes to Pair With Swordfish
You got that oven baked swordfish with green onion vinaigrette singing on the plate—now let’s set the table with some backup vocals that do it justice. Here are some flavor-licious pairings to complement and elevate the star of the show:
Keep things on the lighter side with some coconut ginger rice, a salad like my favorite Cuban style avocado salad, and maybe some fried sweet plantains.
Make This Easy Baked Swordfish Recipe
Ingredients
- 2 8 oz Swordfish Fillets
- 1 tablespoon olive oil
- 2 green onions sliced thin
- 1 inch piece fresh ginger peeled and grated
- 2 garlic cloves minced or grated
- 1 lime juiced
- 1 tablespoon rice vinegar
- 1 teaspoon honey maple brown sugar, or any other sweetener work fine as alternatives
- 1 teaspoon kosher or sea salt
- 1 teaspoon black pepper
Instructions
For the Fish
- Place the swordfish steaks in a baking dish. Season the fish on one side with a combination of kosher salt, pepper, extra virgin olive oil, garlic, and lime juice. You can also substitute lemon juice.
- Heat a cast iron skillet on high heat. Add olive oil to the heated pan then sear the fish on the seasoned side for 1 minute. While it cooks season the other side then flip for one more minute.
- Then place the skillet with fish into oven preheated to 400 degrees and bake in the oven for 6-8 minutes depending on thickness.
For the Vinaigrette
- Place all the ingredients in a medium mixing bowl. Mix all the ingredients well. Set aside until ready to use. You can definitely make this a 1-2 days ahead and keep refrigerated. Garnish with herbs like fresh thyme, rosemary, cilantro, or parsley.
Notes
- I prefer to bake my swordfish. It's a bit easier to avoid mistakes. Grilling or pan frying are great options as well, but like pork chops and steaks you can easily overcook them.
- I like to cook my fish to medium well. For swordfish, this means an internal temperature of 135° F. I recommend using an instant-read thermometer for accuracy and ease.
- The vinaigrette is quite versatile and works with other fish as well as meat proteins. Try it with this grilled salmon steakorsmoked tri-tip.