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Roasted swordfish with mushroom medley is a weeknight dinner that eats like restaurant food: steaks roasted under a blanket of wild mushrooms, shallots, garlic, parsley, and white wine. Fifteen minutes in the oven and it is done. The pan sauce practically makes itself.
Pro Tips
- Sear the mushrooms undisturbed for the full five minutes so they brown rather than steam, then deglaze with the wine to lift the browned bits.
- Push the mushroom mixture to the sides of the skillet before adding the fish, so the steaks sit in the center and roast evenly.
- Cover the skillet for the bake. The trapped steam keeps the swordfish moist while the wine sauce reduces around it.
- A mix of porcini, cremini, and shiitake gives the medley its full range of texture and flavor.
- Swordfish overcooks quickly, so pull the skillet the moment the center of the steaks just turns opaque.
Frequently Asked Questions
How do I know when the swordfish is done?
About 15 minutes at 425 F gives just-set steaks. The center should turn opaque but stay moist, since swordfish dries out past that point.
Can I use another fish in this recipe?
Yes. Firm steaks like tuna or halibut hold up to the roasting and the mushroom sauce just as well. Adjust the time for thinner fillets.
Can I make the mushroom medley ahead?
It reheats beautifully. Cook it up to 2 days ahead, refrigerate, and rewarm it in the skillet before roasting the fish.
What should I serve with roasted swordfish?
Mashed cauliflower or roasted vegetables soak up the winey mushroom sauce, and a simple green salad keeps the plate light.
Recipe Card
Ingredients
Method
- Preheat oven to 425 degrees.
- 1.
- Heat 1 tablespoon of the oil in a cast iron skillet over medium flame.
- Add mushrooms and cook for five minutes.
- Toss in shallot and cook for one additional minute.
- Add garlic and stir for half a minute.
- 2.
- Stir in parsley and wine and bring to a boil. Scrape browned bits from surface of skillet and mix with liquid.
- Remove from heat.
- 3. Move mushroom mixture to sides of skillet, making room for fish in the center.
- Place fish in skillet and drizzle with the remaining tablespoon of olive oil. Smother with mushroom mix and cover.
- Bake for fifteen minutes.
