Description
Ina Garten’s Caesar-roasted swordfish delivers Mediterranean coastal charm with restaurant-worthy elegance. Crisp Caesar dressing and perfectly seared fish promise a restaurant-quality meal you can masterfully create at home.
Ingredients
Scale
Main Ingredients:
- 3 lb (1.36 kg) center-cut swordfish steaks, ¾ to 1 inch thick, cut into 6 portions
- 2 tablespoons good olive oil
Sauce and Herb Ingredients:
- 1 cup (240 ml) good mayonnaise
- ¼ cup (60 ml) chopped fresh parsley
- ½ cup (120 ml) chopped scallions, white and green parts (4 scallions)
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest (2 lemons)
- 2 large garlic cloves, chopped
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 3 tablespoons drained capers
- Kosher salt and freshly ground black pepper
Garnish:
- Lemon wedges, for serving
Instructions
- Prepare the kitchen workspace by positioning the oven rack in the middle position and heating the oven to 260°C / 500°F. Cover a baking tray with aluminum foil to facilitate easy cleanup.
- Craft the robust Caesar emulsion by blending garlic, fresh parsley, anchovy paste, and Dijon mustard in a food processor until the garlic becomes finely textured. Incorporate mayonnaise, bright lemon zest, fresh lemon juice, / 6 grams salt, and ½ teaspoon / 3 grams black pepper, processing until the mixture achieves a silky, unified consistency.
- Position the swordfish steaks onto the prepared tray, generously seasoning both surfaces with salt and pepper. Strategically set aside one-third of the Caesar sauce for final presentation. Methodically spread half the remaining sauce across one side of the fish, then carefully flip and repeat on the opposite side. Scatter chopped scallions over the marinated fish and allow to rest for 10 minutes, enabling flavor absorption.
- Slide the tray into the preheated oven and roast for 10-12 minutes, monitoring until the fish center reaches a delicate, barely cooked state. Immediately remove and loosely tent with aluminum foil, letting the fish rest on the tray for an additional 10 minutes to retain moisture.
- Meanwhile, create crispy capers by heating olive oil in a small skillet over medium-high heat. Introduce capers and sauté for 30-60 seconds, watching for them to pop and transform into a crunchy golden texture.
- Transfer the swordfish to serving plates, embellishing with fresh lemon wedges, the frizzled capers, and the reserved Caesar sauce. Serve immediately to preserve the fish’s optimal temperature and texture.
Notes
- Select Premium Cuts: Thick, center-cut swordfish steaks guarantee succulent results with their even thickness and rich maritime flavor.
- Manage Oven Temperature: High-heat roasting demands a pristine oven surface to prevent unexpected smoking and maintain clean cooking conditions.
- Perfect Sauce Technique: Blending Caesar ingredients creates a silky-smooth consistency, eliminating chunky garlic fragments for a professional finish.
- Monitor Fish Doneness: Quick roasting prevents drying, allowing the swordfish to remain tender by removing from heat when center shows slight translucency.
- Crisp Caper Magic: Scorching hot oil transforms delicate capers into crunchy, salty bursts that elevate the dish’s overall texture and taste profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 120mg