Ginger Garlic Roasted Swordfish

Serves 4

• 4 6-oz swordfish steaks

• 3 T plus 1 T avocado oil, divided

• 1⁄2 c soy sauce

• 3 T lemon juice

• 2 t lemon zest

• 1⁄8 t red pepper flakes

• 2 cloves garlic, minced

• 1 medium shallot, minced

• 1⁄4 c chopped sun dried tomatoes

• 3 T chopped parsley, plus more for garnish

• 1⁄4 c dry white wine

• Salt and pepper

• Lemon wedges for serving

Preheat oven to 400.

In a small bowl, stir together the oil, soy sauce, lemon juice and zest, pepper flakes, garlic, and shallot. Pour half the mixture into a shallow dish with the fish. Bathe steaks with the marinade and set aside at room temperature as you proceed with the recipe. If you have the time, allow. them to marinate, refrigerated, up to 4 hours, or overnight.

Add chopped sundried tomatoes and parsley to the remaining marinade mixture and set aside.

In a heavy ovenproof nonstick skillet, heat 1 teaspoon of avocado oil over medium-high heat. Remove the swordfish steaks from the marinade and discard the marinade. Season steaks with salt and sear on one side until browned, 2-3 minutes.

Turn the steaks over and place the reserved tomato mixture on top of steaks. Pour wine into the pan and transfer pan to the oven. Roast until just cooked, about 8 minutes, depending on the thickness of the fish.

Garnish steaks with more parsley, some grindings of black pepper, and lemon wedges.