Tagine-Marinated Swordfish Steaks with Roasted Vegetables

Swordfish steaks marinated in a vibrant tagine spice blend, grilled or pan-seared to perfection, and served alongside a colorful medley of roasted vegetables.

Prep Time

20 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£6.98/serving

Season:

☀️ Summer

Meal Type:

Dinner•Side Dish

Cuisine:

British

Main Ingredient:

Beef•Fish

Cooking Style:

Grilling•Roasting

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

4steaksSwordfish Steaks(About 6-8 ounces each, 1 inch thick)

£24.00

4tablespoonsOlive Oil(divided)

£0.25

2tablespoonsLemon Juice(freshly squeezed)

£0.15

2clovesGarlic(minced)

£0.10

1.5teaspoonsGround Cumin

£0.05

1teaspoonGround Coriander

£0.03

0.5teaspoonTurmeric

£0.02

0.5teaspoonGinger(ground)

£0.03

0.3teaspoonCinnamon(ground)

£0.02

0.3teaspoonCayenne Pepper(or to taste)

£0.02

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.03

1mediumRed Onion(cut into wedges)

£0.30

2mediumBell Peppers(assorted colors, cut into chunks)

£1.50

2mediumZucchini(cut into chunks)

£1.20

2mediumCarrots(cut into 1-inch pieces)

£0.20

Total Cost

£27.91

£6.98 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper, salt, and black pepper to create the tagine marinade.
3.
Place the swordfish steaks in a shallow dish or zip-top bag. Pour the tagine marinade over the swordfish, ensuring they are well coated. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.
4.
While the swordfish is marinating, prepare the vegetables. In a separate large bowl, toss the red onion, bell peppers, zucchini, and carrots with the remaining 2 tablespoons of olive oil, salt, and pepper.
5.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
6.
While the vegetables are roasting, preheat a grill or large skillet over medium-high heat.
7.
Remove the swordfish steaks from the marinade and discard the marinade.
8.
Grill or pan-sear the swordfish steaks for 3-4 minutes per side, or until cooked through. The internal temperature should reach 145°F (63°C).
9.
Serve the tagine-marinated swordfish steaks immediately with the roasted vegetables. Garnish with fresh herbs like cilantro or parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (340g)

495 kcal / 2071 kJ

Carbs

15g

6% of RDA

Fat

25g

36% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of honey or maple syrup to the tagine marinade.

If you don't have all the tagine spices on hand, use a pre-made tagine spice blend.

Don't overcook the swordfish, as it can become dry. It's best served slightly moist in the center.

Feel free to add other vegetables to the roasting medley, such as potatoes, sweet potatoes, or eggplant.

The marinated swordfish can be stored in the refrigerator for up to 24 hours before cooking.

Cooking Equipment

Oven

Stove or Grill

Large Baking Sheet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a tablespoon of honey or maple syrup to the tagine marinade.

If you don't have all the tagine spices on hand, use a pre-made tagine spice blend.

Don't overcook the swordfish, as it can become dry. It's best served slightly moist in the center.

Feel free to add other vegetables to the roasting medley, such as potatoes, sweet potatoes, or eggplant.

The marinated swordfish can be stored in the refrigerator for up to 24 hours before cooking.

Tagine-Marinated Swordfish Steaks with Roasted Vegetables

Ingredients

Instructions