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

Anyone who knows me knows that I am a LOVER of seafood. There’s not much that I don’t like (except maybe tuna… so nasty). I’ve heard many people rave about swordfish and since I had never tried it before I decided to make it. I’ve heard from a couple of people that grilling is one of the best ways to cook swordfish…. but I have no idea how to grill so cooking in the pan/oven it is. Even if I couldn’t grill the fish I thought it was amazing!  This recipe didn’t take too long either (I did both recipes simultaneously).

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

Swordfish cook time: about 25 minutes

Ingredients for the swordfish

  • 3 tablespoons olive oil/coconut oil
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic – minced
  • ½ teaspoon grated ginger
  • ⅛ teaspoon crushed red pepper
  • ½ teaspoon grated lemon peel
  • 2 1-inch-thick swordfish fillets*

*I made 3 and the toppings were enough.. if you make more just double the ingredients


  • Preheat oven to 400°F.
  • Blend together coconut ( I used olive oil because I was out of coconut), 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 put on the kitchen timer and turned them over about half way through)
  • Turn swordfish over and transfer to cookie sheet (I placed foil and drizzled a little olive oil before I placed the fish down) then to the oven. Roast until just cooked through, about 10 minutes longer.
  • Add seasoned oil to same skillet. Cook over medium-high heat, scraping up all the bits, until melted and bubbling.
  • Transfer swordfish to plate
  • Pour oil sauce over swordfish and serve with your favorite sides







Zucchini pasta cook time: about 60 minutes (Most of that is baking the squash)

Ingredients for Zucchini pasta and sauce

  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 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. Spiralize the Zucchini and set aside
  3. 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 sheet pan.
  4. 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. ** 
  5. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes
  6. Next, add the sautéed garlic & onions, Thyme,  coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  7. 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. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
  8. Garnish with freshly ground black pepper and serve hot.

** I did the full 45 and it was really squishy but since it’s going in a blender that’s okay





Recipe 1 Cred:

Recipe 2 Cred:

Photo Cred: Moi

Happy eating!


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