Pan-Seared Ginger-Lime Swordfish with Roasted Rainbow Vegetables
Enjoy a fresh, zesty swordfish steak marinated in ginger and lime, pan-seared to perfection, and served alongside a medley of colorful stovetop-roasted vegetables. This gluten-free meal is both vibrant and nutritious, perfect for a healthy dinner.
- 4 6 oz pieces swordfish steaks
- 3 tbsp fresh lime juice
- 2 tbsp fresh ginger, grated
- 4 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 cups rainbow carrots, sliced
- 1 cup red bell pepper, chopped
- 1 cup zucchini, sliced
- 0.5 cup red onion, sliced
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
In a shallow dish, whisk together lime juice, grated ginger, 2 tbsp olive oil, and minced garlic. Place swordfish steaks in the marinade and let sit for 10 minutes.
⏱️ 10 minutesWhile the fish marinates, heat 2 tbsp olive oil in a large skillet over medium heat. Add carrots, bell pepper, zucchini, and red onion. Season with salt and pepper. Sauté, stirring frequently, until vegetables are tender and slightly caramelized.
⏱️ 10 minutes 🌡️ Medium heatRemove vegetables from skillet and keep warm. Increase heat to medium-high. Remove swordfish from marinade, allowing excess to drip off, and add to the hot skillet.
⏱️ 1 minute 🌡️ Medium-high heatSear swordfish for 3-4 minutes per side, or until cooked through and lightly golden.
⏱️ 7 minutes 🌡️ Medium-high heatServe swordfish steaks over roasted rainbow vegetables. Garnish with fresh cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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