Ginger-Garlic Pan Roasted Swordfish with Zucchini Pasta and a Butternut Creme Sauce

Anyone that knows me well knows that I am a LOVER of seafood… There’s not much I don’t like (except maybe tuna… so nasty)! I’ve had several friends tell me how good swordfish is, and since I’ve never tried it I figured why not. I’ve also heard that one of the best ways to cook swordfish is to grill it… I have no idea how to grill so cooking it in the pan/oven it is. This recipe didn’t take that long and was pretty easy (I cooked both recipes simultaneously).

Ginger-Garlic Pan Roasted Swordfish 

cook time: about 25 mins


  • 2 tablespoons coconut oil or olive oil, room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic – minced
  • ½ teaspoon grated ginger
  • ⅛ teaspoon crushed red pepper
  • ½ teaspoon grated lemon peel
  • 1 tablespoon olive oil
  • 3 1-inch-thick swordfish fillets (orig. said 2 but I made 3 and the sauce was enough, if you make more just double)








  • Preheat oven to 400°F.
  • Blend together oil, parsley, garlic, ginger, red pepper and lemon peel in small bowl.
  • Season to taste with sea salt.
  • Heat oil in heavy large skillet over medium-high heat.
  • Sprinkle swordfish with sea salt
  • Add swordfish to skillet. Cook until browned, about 3 minutes ( I set the kitchen timer, and turned the fish over halfway through)
  • Turn swordfish over , transfer to a cookie sheet (with a little olive oil drizzled over the foil) and then put into oven. Roast until just cooked through, about 10 minutes longer ( I did this for exactly 10 minutes and it was delish)
  • Add seasoned  coconut/olive oil to same skillet. Cook over medium-high heat, scraping up all the bits, until melted and bubbling.
  • Transfer swordfish to platter
  • Pour oil sauce over swordfish

Zucchini Pasta and a Butternut Creme Sauce

Cook time: about 60 mins (Most of that is roasting the squash)


  • 1 medium butternut squash
  • 3 tablespoons coconut oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 cup full-fat canned coconut milk
  • ½ cup chicken broth
  • ½ teaspoon sea salt
  • 3 pounds zucchini, spiralized
  • Freshly ground black pepper to taste






  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on a cookie sheet.
  3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender. ( I did the full 45 minutes and the squash was pretty squishy but that’s okay because it just goes into a blender after)
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes.
  5. Next, add the sautéed garlic & onions, thyme, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  6. Add the remaining tablespoon of coconut oil to a large pan. Add the zucchini pasta and cook for about 3 minutes, until zucchini is almost tender. If you want you can add the sauce to the pan with the Zucchini. I kept them separate.
  7. Garnish with freshly ground black pepper and serve hot.

Recipe 1 Cred:

Recipe 2 Cred:

Photo Cred: Moi

Happy Eating!


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