Swordfish With Roasted Onion Vinaigrette
Tender swordfish paired with roasted onion and bell pepper vinaigrette creates a flavorful, bright dish perfect for summer or elegant weeknight dinners.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Combine sliced red onions, olive oil, and thyme leaves in a large baking dish.
- Bake until onions are golden and tender, about 40 minutes, stirring occasionally.
- Stir in sliced red bell pepper and cider vinegar into the onions.
- Season with salt and pepper, then push vegetables to one side of the dish.
- Season swordfish with salt and pepper, then arrange alongside the vegetables in the dish.
- Bake until fish is opaque, about 10 minutes.
- Transfer the cooked fish to a platter.
- Arrange the roasted vegetables over the fish and serve.
Tips & Substitutions
For a richer flavor, try marinating the swordfish in a mixture of olive oil, lemon juice, and garlic for 30 minutes before cooking. If you don’t have red bell peppers, substitute with yellow or orange bell peppers for a similar sweetness. Fresh thyme can be replaced with dried thyme, using about a third of the amount. This dish pairs beautifully with Mediterranean recipes that include grains.
Serving Suggestions
Serve the swordfish with a side of couscous or quinoa to complement the roasted onion vinaigrette. A light green salad dressed with lemon vinaigrette would also enhance the meal. This dish is perfect for a summer dinner and pairs well with a chilled white wine, making it an excellent choice for entertaining.
Storage & Reheating
Store any leftover swordfish and roasted vegetables in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and vegetables in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This helps to maintain the texture of the fish without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish With Roasted Onion Vinaigrette contains roughly 580 calories, with 42g protein, 1g carbohydrates, and 44g fat. It is an excellent source of vitamin D (149% of the Daily Value), protein (85% of the Daily Value), and potassium (20% of the Daily Value), and a good source of vitamin C and vitamin A.
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 a different type of fish for this recipe?
Yes, you can substitute swordfish with other firm fish like tuna or halibut. Adjust the cooking time based on the thickness of the fish to ensure it cooks evenly and remains moist.
Can I prepare the roasted onions and peppers ahead of time?
Absolutely! You can roast the onions and peppers a day in advance. Just store them in the refrigerator and reheat them in the oven or on the stovetop before serving. This will save you time on busy weeknights.
What can I serve with this dish?
This swordfish with roasted onion vinaigrette pairs well with a variety of sides. Consider serving it with a fresh Mediterranean salad or a side of grilled vegetables. For a heartier option, try it with saffron and shrimp paella for a delightful seafood feast.
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).