September 1, 2021

Quick and Easy, Spiced and Roasted Swordfish

By Christopher Ellis-Jacobs

Summer is swordfish season in the Gulf of Maine, but because swordfish freezes well, you can buy extra in season and freeze it to eat out of season. You know what’s never out of season? Those lengthy weeknight to-do lists: finish up work, pick up the kids, drive to soccer practice, make a home-cooked dinner that everyone will love. Take a break from the nightly struggle with this delicious, quick and easy recipe. Looking for something to drink? Head over to Maine & Loire in Portland and ask for a bottle of Cellar Door’s Reisling. Take a sip, sit back, and relax—if only for a moment!

Print Recipe

Makes

servings

Ingredients

1 tablespoon yellow curry powder
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1 large cut of swordfish steak around 2 pounds and 1 inch thick
2 tablespoons olive oil

Instructions

Preheat oven to 450º. Combine spices in a small bowl. Place swordfish on a small sheet pan and drizzle both sides with olive oil. Dust both sides with the mixed spices. Slide pan into oven and cook until just cooked through, 8–10 minutes.
Round out the meal with steamed broccoli and rice.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.