As the days grow shorter and the air turns crisp, fall invites us to indulge in hearty and comforting meals that celebrate the season’s bounty.
Among the many delightful seafood options, swordfish stands out for its meaty texture and versatility.
Whether you’re grilling, baking, or sautéing, swordfish pairs beautifully with a variety of autumnal flavors like pumpkin, apples, and earthy herbs.
In this article, we’ve curated a list of over 30 mouthwatering fall swordfish recipes that will inspire your culinary adventures.
From zesty marinades to savory sides, these recipes will bring warmth and comfort to your table, making them perfect for everything from cozy family dinners to festive gatherings.
Dive into this collection and discover how to elevate your fall dining experience with the deliciousness of swordfish!
30+ Flavorful Fall Swordfish Recipes to Enjoy
Fall is the perfect time to explore the culinary delights that swordfish has to offer.
With its firm texture and ability to absorb flavors, this versatile fish can be transformed into countless dishes that celebrate the season.
From spicy tacos to comforting casseroles and fresh salads, the possibilities are endless.
We hope these 30+ fall swordfish recipes inspire you to get creative in the kitchen and enjoy the rich, comforting flavors of autumn.
As you gather with family and friends, let swordfish be the star of your meals this season, bringing joy and satisfaction to every bite.
Grilled Swordfish with Maple-Mustard Glaze
This grilled swordfish recipe features a savory-sweet maple-mustard glaze that complements the fish’s meaty texture beautifully. The glaze, enriched with warm spices and tangy mustard, adds depth and richness, making this dish a standout choice for autumn gatherings. Pair it with roasted vegetables for a wholesome, seasonal meal.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Prepare the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
- Marinate the Swordfish: Place the swordfish steaks in a shallow dish and pour half of the glaze over them, making sure to coat both sides. Let them marinate for at least 30 minutes in the refrigerator.
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F).
- Grill the Fish: Remove the swordfish from the marinade, allowing excess to drip off. Grill the steaks for about 5-6 minutes per side or until they reach an internal temperature of 145°F and have nice grill marks.
- Glaze the Fish: During the last couple of minutes of grilling, brush the remaining glaze on the swordfish for added flavor.
- Serve: Remove from the grill and let rest for a few minutes. Serve with lemon wedges and your choice of roasted vegetables.
Grilled swordfish with maple-mustard glaze is a delightful dish that beautifully captures the essence of fall. The balance of sweet and savory in the glaze pairs harmoniously with the meaty texture of the swordfish, creating a meal that’s both satisfying and full of seasonal flavors. Whether you’re entertaining guests or enjoying a cozy family dinner, this recipe is sure to impress.
Baked Swordfish with Roasted Butternut Squash
This baked swordfish recipe combines the rich flavors of roasted butternut squash with tender, flaky fish for a nutritious and comforting meal. The sweetness of the squash contrasts wonderfully with the savory notes of the swordfish, while the added herbs and spices create a warm, inviting aroma that fills your kitchen.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: In a large bowl, toss the cubed butternut squash with olive oil, thyme, garlic powder, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet.
- Bake the Squash: Roast the squash in the preheated oven for about 20 minutes, or until tender and lightly caramelized.
- Prepare the Swordfish: While the squash is roasting, season the swordfish steaks with salt and pepper. Drizzle balsamic vinegar over the fish.
- Combine and Bake: After the squash has roasted for 20 minutes, push it to one side of the baking sheet and place the swordfish steaks on the other side. Bake everything for an additional 15-20 minutes, or until the swordfish is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley if desired and serve alongside the roasted butternut squash.
Baked swordfish with roasted butternut squash is a perfect fall dish that brings warmth and comfort to the dinner table. The combination of flaky swordfish and sweet, caramelized squash creates a satisfying meal that’s packed with nutrients. This recipe not only celebrates seasonal ingredients but also simplifies the cooking process, making it an ideal choice for busy weeknights or leisurely weekend dinners.
Swordfish Tacos with Apple-Cabbage Slaw
These swordfish tacos are a fresh and vibrant dish, featuring grilled swordfish topped with a crunchy apple-cabbage slaw. The slaw adds a delightful crunch and a hint of sweetness, making the tacos a great option for a fall-inspired meal. The combination of flavors and textures ensures a satisfying and fun dining experience, perfect for gatherings or casual weeknight dinners.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 small corn tortillas
- 1 cup green cabbage, finely shredded
- 1 apple (Granny Smith or Fuji), julienned
- 1/4 cup cilantro, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Lime wedges for serving
Instructions:
- Marinate the Swordfish: In a bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Rub the mixture onto the swordfish steaks and let marinate for 15-20 minutes.
- Prepare the Slaw: In a separate bowl, combine the shredded cabbage, julienned apple, cilantro, apple cider vinegar, honey, salt, and pepper. Toss until well mixed and let it sit to develop flavors.
- Grill the Swordfish: Preheat a grill or grill pan over medium-high heat. Grill the swordfish for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and let rest for a few minutes.
- Assemble the Tacos: Warm the corn tortillas on the grill for about 30 seconds on each side. Cut the grilled swordfish into bite-sized pieces. To assemble, place some swordfish on each tortilla, top with apple-cabbage slaw, and drizzle with additional lime juice if desired.
- Serve: Serve the tacos with lime wedges on the side.
Swordfish tacos with apple-cabbage slaw offer a unique twist on traditional taco recipes, making them an exciting addition to your fall menu. The combination of the tender, grilled swordfish and the crisp, refreshing slaw creates a delightful contrast that your taste buds will love. These tacos are not only easy to prepare but also bring a burst of seasonal flavors, making them perfect for a casual gathering or a fun family meal. Enjoy the comforting flavors of fall with this fresh and tasty dish!
Cranberry-Orange Swordfish with Quinoa Pilaf
This cranberry-orange swordfish dish combines the bright flavors of citrus with the tartness of cranberries, creating a refreshing and vibrant meal for the fall season. The quinoa pilaf serves as a hearty base, infused with vegetables and spices, making it a wholesome complement to the fish. This recipe is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious diners.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1/2 cup fresh cranberries (or canned cranberry sauce)
- 1 orange, juiced and zested
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon cumin
- 1/4 cup chopped parsley for garnish
Instructions:
- Prepare the Sauce: In a small saucepan, combine the cranberries, orange juice, honey, thyme, salt, and pepper. Simmer over low heat for about 10 minutes until the cranberries burst and the sauce thickens slightly. Remove from heat and set aside.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, heat olive oil over medium heat and sauté the onion and bell pepper until softened. Add the quinoa and cumin, stirring for another minute. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.
- Cook the Swordfish: Preheat the grill or a grill pan over medium-high heat. Season the swordfish steaks with salt and pepper. Grill the steaks for about 4-5 minutes per side, or until they reach an internal temperature of 145°F.
- Assemble the Dish: On a plate, place a serving of quinoa pilaf and top with the grilled swordfish. Drizzle the cranberry-orange sauce over the fish and garnish with chopped parsley.
- Serve: Enjoy this delightful dish warm, showcasing the flavors of fall.
Cranberry-orange swordfish with quinoa pilaf is a stunning dish that highlights the flavors of the season. The sweet and tart cranberry sauce enhances the swordfish, while the quinoa pilaf adds a nutritious and hearty component to the meal. This recipe is not only delicious but also visually appealing, making it perfect for entertaining guests or a special family dinner. Enjoy this vibrant and healthy dish that captures the essence of fall!
Swordfish Curry with Pumpkin and Spinach
This swordfish curry is a warm and comforting dish, perfect for fall evenings. The combination of pumpkin and spinach in a coconut milk-based curry creates a rich and flavorful sauce that beautifully complements the tender swordfish. This recipe is both nourishing and satisfying, making it an excellent choice for a cozy dinner that will warm you from the inside out.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each), cut into cubes
- 1 cup pumpkin puree (canned or fresh)
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach, roughly chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions:
- Sauté the Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the Pumpkin and Curry: Stir in the pumpkin puree and curry powder, cooking for another 2-3 minutes until fragrant. Season with salt and pepper.
- Incorporate Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to thicken slightly.
- Add the Swordfish: Gently add the swordfish cubes to the curry and cook for about 5-7 minutes until the fish is opaque and cooked through.
- Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Serve: Serve the curry over cooked rice, garnished with fresh cilantro.
Swordfish curry with pumpkin and spinach is a hearty and flavorful dish that encapsulates the comfort of fall. The creaminess of coconut milk paired with the earthiness of pumpkin and the freshness of spinach creates a balanced and satisfying meal. This recipe is not only easy to prepare but also allows for flexibility; you can add other seasonal vegetables as desired. Enjoy this warming curry on a chilly evening, and let the spices envelop you in their comforting embrace!
Herb-Crusted Swordfish with Sweet Potato Mash
This herb-crusted swordfish recipe is a delightful combination of flavors and textures, making it an excellent option for a fall dinner. The crust of fresh herbs and breadcrumbs adds a crispy, aromatic layer to the fish, while the creamy sweet potato mash serves as a comforting side. Together, these elements create a well-rounded meal that is both elegant and satisfying.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1 cup breadcrumbs (preferably whole wheat)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup milk (or plant-based milk)
- 1 tablespoon butter (or olive oil for a vegan option)
- Fresh chives for garnish (optional)
Instructions:
- Prepare the Sweet Potato Mash: In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper, then mash until smooth and creamy. Set aside.
- Make the Herb Crust: In a bowl, combine the breadcrumbs, parsley, thyme, garlic, olive oil, salt, and pepper. Mix until the breadcrumbs are well-coated.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Swordfish: Season the swordfish steaks with salt and pepper. Press the herb mixture onto the top of each steak to create a crust.
- Bake the Swordfish: Place the crusted swordfish on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
- Serve: Serve the herb-crusted swordfish alongside the sweet potato mash. Garnish with fresh chives if desired.
Herb-crusted swordfish with sweet potato mash is a delightful dish that combines freshness with comforting flavors. The crispy herb crust provides a beautiful contrast to the tender fish, while the creamy sweet potato mash adds a touch of sweetness and richness to the plate. This recipe is perfect for impressing guests at a dinner party or for enjoying a cozy night in. Indulge in this satisfying meal that highlights the best of fall ingredients!
Maple-Balsamic Glazed Swordfish with Roasted Brussels Sprouts
This maple-balsamic glazed swordfish recipe beautifully balances sweet and tangy flavors, making it a standout dish for any fall gathering. The glaze, made from pure maple syrup and balsamic vinegar, caramelizes on the swordfish, adding depth and richness. Paired with roasted Brussels sprouts, this dish not only tastes fantastic but also presents beautifully, making it perfect for a festive occasion.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- Fresh thyme for garnish (optional)
Instructions:
- Prepare the Glaze: In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper. Set aside.
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender and caramelized, stirring halfway through.
- Marinate the Swordfish: Place the swordfish steaks in a shallow dish and pour half of the maple-balsamic glaze over them. Let them marinate for about 15-20 minutes.
- Cook the Swordfish: Heat a grill pan or skillet over medium-high heat. Remove the swordfish from the marinade, letting excess glaze drip off. Cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork, brushing with the reserved glaze during cooking.
- Serve: Plate the roasted Brussels sprouts alongside the glazed swordfish, garnishing with fresh thyme if desired.
Maple-balsamic glazed swordfish with roasted Brussels sprouts is a delightful dish that captures the essence of fall. The sweet glaze enhances the natural flavors of the fish while the Brussels sprouts provide a satisfying crunch. This meal is not only delicious but also visually appealing, making it an excellent choice for entertaining. Enjoy this delightful combination that celebrates the flavors of the season!
Spicy Grilled Swordfish Tacos with Apple-Cabbage Slaw
These spicy grilled swordfish tacos offer a fun and flavorful way to enjoy swordfish during the fall. The fish is marinated in a zesty spice blend and grilled to perfection, while the apple-cabbage slaw adds a refreshing crunch. This recipe is perfect for casual gatherings or weeknight dinners, bringing a taste of the ocean combined with seasonal produce.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup green cabbage, thinly sliced
- 1 apple, julienned (any sweet variety)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon apple cider vinegar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- Prepare the Marinade: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Rub this mixture onto the swordfish steaks and let them marinate for about 20 minutes.
- Make the Slaw: In a medium bowl, combine the cabbage, apple, mayonnaise, apple cider vinegar, and a pinch of salt. Toss well and set aside.
- Grill the Swordfish: Preheat a grill or grill pan over medium-high heat. Grill the marinated swordfish for about 4-5 minutes per side, or until cooked through. Remove from heat and let it rest for a few minutes before slicing into strips.
- Assemble the Tacos: Warm the corn tortillas on the grill or in a skillet. Fill each tortilla with sliced swordfish and top with the apple-cabbage slaw.
- Serve: Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.
Spicy grilled swordfish tacos with apple-cabbage slaw are a fantastic way to enjoy the flavors of fall while celebrating a casual dining experience. The spice blend infuses the swordfish with a delightful kick, while the slaw adds a crisp and refreshing contrast. These tacos are perfect for entertaining friends or enjoying a fun family meal. Dive into this vibrant dish that combines ocean-fresh swordfish with seasonal ingredients!
Lemon-Dill Swordfish with Butternut Squash Risotto
Lemon-dill swordfish served with creamy butternut squash risotto is an elegant and comforting dish that embodies the flavors of fall. The bright and zesty lemon-dill sauce enhances the natural taste of the swordfish, while the rich, creamy risotto featuring sweet butternut squash provides a luxurious base. This recipe is perfect for special occasions or a cozy dinner at home.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 1 cup butternut squash, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons butter (or olive oil for a vegan option)
Instructions:
- Prepare the Risotto: In a large saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent. Stir in the diced butternut squash and cook for another 5 minutes.
- Cook the Risotto: Add the Arborio rice to the pot, stirring for about 2 minutes until the rice is lightly toasted. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes. Stir in the grated Parmesan and butter, seasoning with salt and pepper.
- Cook the Swordfish: While the risotto cooks, preheat a grill or skillet over medium-high heat. In a small bowl, mix the lemon juice, lemon zest, dill, olive oil, salt, and pepper. Brush this mixture onto the swordfish steaks. Grill the swordfish for about 4-5 minutes per side, or until cooked through.
- Serve: Plate a generous serving of butternut squash risotto, and top with the grilled swordfish. Drizzle any remaining lemon-dill sauce over the fish.
Lemon-dill swordfish with butternut squash risotto is a beautiful and flavorful dish that celebrates the best of fall produce. The bright and zesty flavors of lemon and dill perfectly complement the richness of the swordfish, while the creamy risotto provides a satisfying and indulgent side. This recipe is perfect for impressing guests at a dinner party or enjoying a special meal at home. Savor each bite of this exquisite combination that highlights the season’s bounty!
Herbed Garlic Butter Swordfish with Sautéed Spinach
Herbed garlic butter swordfish paired with sautéed spinach is a quick yet luxurious dish perfect for busy fall evenings. The herb-infused garlic butter enhances the natural flavors of the swordfish, making it tender and aromatic. Complementing the dish, the sautéed spinach provides a vibrant, nutritious side. This recipe is not only easy to prepare but also delivers a burst of flavors that highlight the bounty of the season.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 4 cups fresh spinach
- 1 tablespoon olive oil
- Juice of 1/2 lemon
Instructions:
- Prepare the Garlic Butter: In a small saucepan, melt the butter over low heat. Add the minced garlic, parsley, basil, thyme, salt, and pepper. Stir and cook for about 2-3 minutes until fragrant. Remove from heat and set aside.
- Cook the Swordfish: Preheat a grill pan or skillet over medium-high heat. Season the swordfish steaks with salt and pepper. Cook for about 4-5 minutes per side, brushing with the herb garlic butter during the last minute of cooking.
- Sauté the Spinach: In a separate pan, heat the olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt, pepper, and lemon juice.
- Serve: Plate the sautéed spinach alongside the grilled swordfish. Drizzle any remaining garlic butter over the top.
Herbed garlic butter swordfish with sautéed spinach is a delightful combination that showcases the simplicity and elegance of fall cooking. The aromatic butter sauce enhances the tender swordfish, while the vibrant spinach adds a burst of color and nutrition to the plate. This recipe is perfect for a weeknight dinner or a cozy gathering, allowing you to enjoy the rich flavors of the season in no time!
Swordfish Kebabs with Autumn Veggies and Chimichurri Sauce
Swordfish kebabs with autumn veggies and chimichurri sauce offer a fun and flavorful way to enjoy swordfish this fall. Grilling the fish alongside seasonal vegetables like bell peppers, zucchini, and red onions adds a smoky touch, while the vibrant chimichurri sauce provides a zesty finish. This recipe is perfect for outdoor gatherings, allowing you to enjoy the crisp fall air while savoring delicious, grilled flavors.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each), cut into 1-inch cubes
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- Skewers (if using wooden skewers, soak in water for 30 minutes)
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Mix well and set aside to allow the flavors to meld.
- Assemble the Kebabs: In a large bowl, toss the swordfish cubes, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Thread the fish and vegetables onto skewers, alternating between the two.
- Grill the Kebabs: Preheat a grill over medium-high heat. Grill the kebabs for about 8-10 minutes, turning occasionally, until the swordfish is cooked through and the vegetables are tender.
- Serve: Plate the kebabs and drizzle with chimichurri sauce. Serve extra sauce on the side.
Swordfish kebabs with autumn veggies and chimichurri sauce are a delicious way to enjoy seasonal grilling. The combination of fresh vegetables and tender swordfish creates a colorful and nutritious meal, while the chimichurri adds a vibrant punch of flavor. These kebabs are perfect for gatherings, allowing guests to enjoy a hands-on dining experience that celebrates the flavors of fall. Fire up the grill and relish the delightful taste of this seasonal dish!
Coconut Curry Swordfish with Pumpkin Rice
Coconut curry swordfish served over pumpkin rice is a warm and comforting dish that embodies the essence of fall. The creamy coconut curry sauce infuses the swordfish with aromatic spices, while the pumpkin rice adds a rich, seasonal twist. This recipe is perfect for cozy dinners, bringing together comforting flavors that highlight the best of autumn ingredients.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- Fresh cilantro for garnish
For the Pumpkin Rice:
- 1 cup jasmine rice
- 1 cup pumpkin puree (canned or fresh)
- 2 cups vegetable broth
- 1/2 teaspoon cinnamon
- Salt to taste
Instructions:
- Prepare the Pumpkin Rice: In a medium saucepan, combine jasmine rice, pumpkin puree, vegetable broth, cinnamon, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Cook the Swordfish: While the rice cooks, heat olive oil in a large skillet over medium heat. Season the swordfish with salt and pepper and add to the skillet. Cook for about 4-5 minutes per side, or until cooked through. Remove from the skillet and set aside.
- Make the Coconut Curry Sauce: In the same skillet, add the coconut milk, red curry paste, fish sauce (if using), and lime juice. Stir and simmer for about 5 minutes until heated through and slightly thickened.
- Serve: Fluff the pumpkin rice with a fork and serve it on plates. Top with the coconut curry swordfish and spoon the curry sauce over the top. Garnish with fresh cilantro.
Coconut curry swordfish with pumpkin rice is a comforting and flavorful dish that celebrates the richness of fall ingredients. The creamy coconut curry enhances the swordfish, providing a delightful contrast to the sweet and spiced pumpkin rice. This recipe is perfect for family dinners or special occasions, allowing you to enjoy the warming flavors of the season. Indulge in this hearty dish and embrace the cozy vibes of autumn!
Maple Glazed Swordfish with Roasted Brussels Sprouts
Maple glazed swordfish with roasted Brussels sprouts combines the sweetness of maple syrup with the rich, meaty flavor of swordfish. This dish is perfect for fall, as it highlights seasonal produce while delivering a satisfying meal. The Brussels sprouts, roasted to perfection, add a lovely crunch and earthiness that complements the fish beautifully. This recipe is not only easy to make but also elegant enough to impress guests at a dinner party.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups Brussels sprouts, trimmed and halved
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Glaze: In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, salt, and pepper. Set aside.
- Roast the Brussels Sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20 minutes, or until tender and caramelized, tossing halfway through.
- Cook the Swordfish: While the Brussels sprouts roast, heat a grill pan or skillet over medium-high heat. Brush the swordfish steaks with half of the maple glaze and cook for about 4-5 minutes per side, basting with the remaining glaze during the last minute of cooking.
- Serve: Plate the roasted Brussels sprouts alongside the glazed swordfish and drizzle any leftover glaze on top.
Maple glazed swordfish with roasted Brussels sprouts is a harmonious blend of sweet and savory flavors that perfectly captures the essence of fall. The rich glaze enhances the natural taste of the swordfish, while the Brussels sprouts add a satisfying crunch and depth. This dish is not only visually appealing but also incredibly flavorful, making it an ideal choice for a cozy family dinner or a special occasion. Enjoy the taste of autumn on your plate with this delightful recipe!
Spicy Swordfish Tacos with Apple-Cabbage Slaw
Spicy swordfish tacos with apple-cabbage slaw offer a refreshing and exciting twist on traditional tacos, ideal for fall gatherings. The swordfish is seasoned with a blend of spices that give it a delightful kick, while the apple-cabbage slaw adds a crisp, tangy contrast that brightens the dish. This recipe is fun to make and perfect for sharing, making it a fantastic choice for a casual dinner or a taco night with friends.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 tablespoon olive oil
For the Apple-Cabbage Slaw:
- 2 cups green cabbage, thinly sliced
- 1 apple, julienned (such as Granny Smith)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey
- Salt to taste
Instructions:
- Make the Slaw: In a large bowl, combine cabbage, apple, cilantro, lime juice, honey, and salt. Toss well and set aside to let the flavors meld.
- Season the Swordfish: In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Rub the spice mixture onto both sides of the swordfish steaks.
- Cook the Swordfish: Heat olive oil in a grill pan or skillet over medium-high heat. Cook the swordfish for about 4-5 minutes per side, or until it is cooked through and flakes easily with a fork. Remove from heat and let it rest for a couple of minutes before slicing.
- Assemble the Tacos: Warm the corn tortillas on a dry skillet or grill. Place a few slices of swordfish in each tortilla and top with the apple-cabbage slaw.
- Serve: Serve the tacos with lime wedges on the side.
Spicy swordfish tacos with apple-cabbage slaw are a fun and vibrant way to celebrate fall flavors. The combination of tender, spiced swordfish and crisp, tangy slaw creates a delightful balance that is sure to please everyone at your table. These tacos are not only easy to prepare but also versatile, allowing you to customize the toppings to suit your taste. Enjoy them during a casual get-together or as a tasty weeknight dinner that brings a touch of excitement to your fall meals!
Lemon Herb Swordfish with Butternut Squash Mash
Lemon herb swordfish with butternut squash mash is a comforting and elegant dish that captures the warmth of fall. The swordfish is marinated in a zesty lemon-herb mixture, enhancing its natural flavor and tenderness. Paired with creamy, buttery butternut squash mash, this recipe is a delightful balance of flavors and textures, making it a perfect choice for special occasions or a cozy night in.
Recipe:
Ingredients:
- 2 swordfish steaks (about 6-8 oz each)
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
For the Butternut Squash Mash:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1/4 cup milk or cream (adjust for desired consistency)
- A pinch of nutmeg (optional)
Instructions:
- Marinate the Swordfish: In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper. Add the swordfish steaks and marinate for at least 30 minutes.
- Prepare the Butternut Squash Mash: In a large pot, boil the butternut squash cubes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, salt, pepper, and milk or cream. Mash until smooth and creamy. Stir in a pinch of nutmeg if desired.
- Cook the Swordfish: Heat a grill pan or skillet over medium-high heat. Remove the swordfish from the marinade, allowing excess to drip off. Cook the swordfish for about 4-5 minutes per side, or until cooked through.
- Serve: Place a generous scoop of butternut squash mash on each plate and top with the grilled swordfish. Drizzle any leftover marinade over the top.
Lemon herb swordfish with butternut squash mash is a delightful dish that beautifully showcases the flavors of fall. The zesty marinade brings brightness to the rich, meaty swordfish, while the creamy butternut squash mash adds warmth and comfort to the meal. This recipe is perfect for a special dinner, combining elegance and seasonal ingredients in a way that will impress your guests and satisfy your cravings. Embrace the flavors of the season with this comforting and delicious dish!
Note: More recipes are coming soon!
