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
    116
  • Carbohydrates
    24g
  • Fat
    1g
  • Protein
    5g
  • Sodium
    138mg

Recipe Steps

You Will Need

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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. 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. 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. 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. 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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