02 April 2012

Roasted Swordfish with Ina's Caesar Dressing Sauce

I have been really enjoying Ina Garten's cookbook, how easy is that?, since I checked it out of our little public library here in the backwater. Last evening, I made her recipe for Caesar Roasted Swordfish. Other than going a little heavy on the sauce, this dish was a real hit! The dressing is delicious and would be worthy drizzled on traditional Caesar salad makings. In fact, that would be my recommendation. Make the full amount of sauce, cut the amounts for marinating the swordfish and drizzling over the finished fillets in half, and save it for a 'next day salad' lunch. The recipe calls for frizzled capers as a tangy garnish, but we passed, as we're not fans of capers, but they sure would pack an extra flavour punch!

This is an easy dish that starts with a simple plate and some lemon slices ...

Make a Caesar dressing flavoured sauce in a blender bowl and whiz it to a smooth sauce. Then, swipe both sides of some beautiful swordfish with some of the concoction and let it sit for several minutes while you preheat an oven to 450 ° F (or in our case begin roasting asparagus to go with). Make a quick salad to keep things bright and green and crunchy and fresh.

Use less sauce for marinating than I did ... really.

Roast the fish uncovered in the hot oven for about 12 minutes. Then remove it and cover with foil and let it rest for about ten minutes. Put it on a pretty warmed platter, drizzle some of the reserved sauce, and serve.  It's a summery dish that will help you push the thought of wintertime to the far corners of your memory!

 Hasta la vista, snowman!

Caesar Roasted Swordfish
an Ina Garten recipe

Serves 2


2 single serving swordfish steaks
kosher salt and black pepper
1 large clove garlic, chopped
2 tbsp. flat-leaf parsley, chopped
1 ½ tsp. anchovy paste
1 tsp. Dijon mustard
½ c. mayonnaise
1 ½ tsp. fresh lemon zest
1 ½ tbsp. lemon juice
¼ c. chopped scallions
1 ½ tbsp. olive oil
1 ½ tbsp. capers

Making the Dish:

1. Wash, dry, and salt and pepper the swordfish steaks and place them on a foil-lined roasting pan.

2. Place the garlic, mustard, anchovy paste, and parsley in a handblender bowl and whiz to mince everything up good.

3. Add the mayonnaise, lemon zest, lemon juice, ½ tsp. salt and a generous sprinkling of black pepper and whiz to make a smooth sauce.

4. Reserve ⅔ of the sauce and pour the remaining sauce over the top of the swordfish steaks, smearing both side. Sprinkle on half the chopped scallions and let the steaks sit for ten minutes or so.
Preheat the oven to 450 ° F.

5. Roast the swordfish on the upper rack for 10 to 12 miinutes, depending on the thickness. The steaks should be barely cooked when you remove them from the oven.

6. Cover the pan with foil and let the swordfish rest for ten minutes.

7. Heat the olive oil a very small fry pan. Add the drained capers and toss them in the hot oil until they are frizzled a bit.

8. Plate the swordfish on a warm platter, drizzle a bit of the reserved Caesar sauce and sprinkle on the scallions and frizzled capers and serve immediately with lemon slices for squeezing.



  1. this looks great!... I do love swordfish so much and this creamy sauce is rather wonderful... lovely... poor little snowman...

  2. mmmmmmmmmmmmm amazing recipe!!!!!!! I have some salmon and I was looking for a new recipe...I may try this creamy sauce!!!!

  3. Wow - that looks wonderful!


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