Swordfish Primavera

With a Summer Vegetable Medley and Sweet Pea Sauté

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 1 Lemon
  • 9 oz. Carrots
  • 4 oz. Radishes
  • 2 Green Onions
  • 0 Dill Sprigs
  • 8 oz. Asparagus
  • 2 Garlic Cloves
  • Info
    2 Swordfish Steaks
  • 3 oz. Frozen Peas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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