Swordfish Jardiniere
A flavorful grilled swordfish dish featuring a lemon butter glaze, fresh dill, and carrots, perfect for a light, elegant meal suitable for seafood lovers and entertaining guests.
Ingredients
Instructions
- In a small saucepan, combine butter, lemon juice, dry mustard, and ground pepper; heat thoroughly over low heat.
- Brush a large sheet of heavy-duty foil with the butter mixture; arrange swordfish steaks in the center of the foil.
- Pour the remaining butter mixture over the steaks.
- Top the steaks with shredded carrots or carrot ribbons, dill weed, and chopped parsley if using.
- Bring the long sides of the foil together and double fold the sides and ends to seal tightly.
- Grill over medium-low heat with the grill top closed for 10 to 12 minutes, or until the fish flakes easily with a fork.
Tips & Substitutions
For a richer flavor, consider using a compound butter with herbs or garlic. If swordfish is unavailable, try substituting with halibut or tuna steaks. Adjust the seasoning based on your taste; a touch of smoked paprika can add depth. Ensure the foil is sealed tightly to lock in moisture while grilling, similar to methods used in recipes like Smothered Beef Tips.
Serving Suggestions
Serve your Swordfish Jardiniere with a side of grilled asparagus or a fresh garden salad for a light meal. A lemon wedge adds brightness when serving. It pairs beautifully with Ripe And Rye Appetizers for an inviting spread. Consider a chilled white wine like Sauvignon Blanc for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the swordfish in a skillet over low heat, adding a splash of water or broth to maintain moisture. Cover the skillet to steam, ensuring the fish doesn't overcook and become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Jardiniere contains roughly 677 calories, with 73g protein, 110g carbohydrates, and 13g fat. It is an excellent source of vitamin C (379% of the Daily Value), dietary fiber (284% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish, but it's essential to thaw it completely before cooking. For best results, thaw overnight in the refrigerator. This ensures even cooking and helps maintain the fish's texture and flavor.
How do I know when the swordfish is done cooking?
The swordfish is done when it flakes easily with a fork and has an internal temperature of 145°F. Keep an eye on it while grilling; overcooking can lead to a dry texture. If you're unsure, use a meat thermometer for accuracy.
Can I make this dish in the oven instead of on the grill?
Absolutely! Preheat your oven to 400°F, place the foil packet on a baking sheet, and bake for 15-20 minutes. Just like grilling, ensure the packet is sealed tightly to trap steam, which will keep the swordfish moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).