With a Summer Vegetable Medley and Sweet Pea Sauté
Prep & Cook Time:25-35 min.
Cook Within:3 days
A note about serious food allergies
Clean eating has never been so delicious. Our premium swordfish steaks are gently pan-seared and paired with a beautiful roasted vegetable medley of radishes, asparagus, and garlic-sautéed spring peas. This breezy and satisfying dish is brightened with lemon juice and fresh dill and is perfect for those warmer spring days.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve lemon. Peel and slice carrots on a bias (angle). Quarter radishes. Cut green onions into a dice on the bias. Separate white and green pieces and discard ends. Coarsely chop dill. Slice asparagus on bias and discard ends. Mince garlic. Rinse swordfish steaks and pat dry.
Roast the Vegetables
In a mixing bowl, combine the carrots, radishes, asparagus, and 1 Tbsp. olive oil and toss until coated. Spread on the baking sheet and add a pinch of salt and pepper. Roast in the oven for 12-15 minutes, or until vegetables are tender and lightly caramelized. Remove from oven and set aside.
Sauté the Peas
In a medium pan over medium heat, warm 1 tsp. olive oil, garlic, white parts of the green onion, and the green peas for 5 minutes, or until peas are warmed and turn bright green. Add salt and pepper to taste. Remove from heat and pan and keep warm until ready to serve.
Pan-Sear the Swordfish
In the same pan used to cook the peas, warm 1 tsp. olive oil over medium heat. Once warm, lightly salt and pepper the steaks and add to the pan to cook for 4-5 minutes on each side, or until fish is firm and lightly browned. Remove from heat and keep warm until ready to serve.
Plate the Dish
Arrange a mound of roasted vegetables in a dish. Place a swordfish steak atop the vegetables.Sprinkle green peas over the dish. Garnish with fresh dill, green parts of the diced green onion, and the juice of half the lemon.
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