Swordfish Steak Frites
Meaty swordfish steaks are pan-seared to perfection and perched on golden roasted cabbage "steaks," then paired with crispy air-fried root vegetable frites tossed in garlic, herbs, and lemon zest. A light yogurt aioli brings everything together with a creamy, tangy finish.
Swordfish Steak Frites
Servings: 4
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Ingredients:
For the Root Vegetable Frites:
- 1 small beet, cut into matchsticks
- 1 small parsnip, cut into matchsticks
- 1 small sweet potato, cut into matchsticks
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 garlic clove, minced
- 1 tsp lemon zest
- 2 tsp minced fresh rosemary
- 1 tbsp minced fresh parsley
For the Cabbage Steak:
- 1/2 small head of cabbage, cut into two 1-inch-thick rounds
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Swordfish Steak:
- 4 swordfish steaks (about 3 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1/2 lemon
For the Yogurt Aioli:
- 1 tbsp yogurt
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Zest and juice of 1/2 lemon
- Salt and black pepper, to taste
Instructions:
- Prepare the Cabbage Steak: Preheat oven to 400°F. Place cabbage slices on a baking sheet, mist with olive oil, and season with salt and pepper. Roast for 50–60 minutes until tender and golden brown.
- Prepare the Root Vegetable Frites: Preheat air fryer to 375°F (190°C). Toss beet, parsnip, and sweet potato with olive oil, salt, pepper, and garlic powder. Air fry 15–20 minutes, shaking halfway. Toss with minced garlic, lemon zest, rosemary, and parsley.
- Prepare the Swordfish Steak: Pat swordfish dry and brush with olive oil. Season with salt and pepper. In a skillet, sear steaks over medium-high heat, 3 minutes per side, until opaque and firm. Finish with lemon juice.
- Prepare the Yogurt Aioli: Stir together yogurt, garlic, Dijon mustard, lemon zest, and juice. Season with salt and pepper.
- To Serve: Place each swordfish steak on top of a roasted cabbage steak. Serve with root vegetable frites and yogurt aioli on the side.
