Wild-caught swordfish is one of our favorites for good reason: it’s got a meaty texture that’s closest to steak, making it a great option for even those who normally stay away from seafood. The flavor is similarly robust yet clean—it’s definitely fish yet not really fishy. And unlike most fillets and steaks, swordfish holds its shape well and doesn’t flake apart, which combined with its versatility, makes it ultra-easy to cook, whether its your first or your hundredth time.
So when we come across a new way to cook swordfish, we’re all ears. And this preparation from our seafood team might just be the most weeknight-worthy of them all, since all it takes is a little chopping and a sheet pan. After you’ve prepped your ingredients and spread them out on the tray, simply pop everything in the oven and let the heat do the rest of the work.
You can season the swordfish however you like, though a few tablespoons of harissa paste are highly recommended. It would likely also be great with chimichurri, barbecue, or any of the Haven’s Kitchen sauces. On the side, some crusty bread or lightly-dressed salad greens are nice, though this recipe is perfectly satisfying on its own.
Get the recipe below, then shop the ingredients on FreshDirect.
Sheet Pan Swordfish with corn, squash & peppers Recipe
What You’ll Need:
3 medium potatoes
Olive oil
Salt and pepper
3 ears corn
2 medium zucchini or yellow squashes
3 six to eight ounce swordfish steaks
3 tablespoons harissa sauce (optional)
12 shishito or mini bell peppers
What To Do:
Preheat oven to 450 F.
Line a baking sheet with kitchen foil. Wash potatoes and cut into 1-inch pieces. Toss with 2 tablespoons olive oil, salt, and pepper. Spread out evenly on the lined sheet and roast in the oven for 10 minutes.
Meanwhile, remove the kernels from the ears of corn (place the ear upright on a cutting board, flat end down, hold securely at the top, and cut down the sides). Cut zucchini / squash into 1-inch pieces. Toss zucchini and corn kernels with 3 tablespoons olive oil, salt, and pepper. Once potatoes have baked 10 minutes, add the veggies to same sheet, placing around potatoes, then return to the oven and roast 8 minutes more.
While the veggies roast, cut the swordfish steaks into 1 1/2-inch cubes and coat in in 1 tablespoon olive oil; season with salt and pepper. For a spicier flavor, also coat in 3 tablespoons harissa sauce. Coat your peppers in 1 teaspoon olive oil and salt. Remove sheet from oven after 8 minutes and add the swordfish and peppers. Return to oven and roast until fish is fully cooked and veggies are tender, about 8 minutes more. Let rest a few minutes before serving.
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