Swordfish w/ Roasted Beets on top a Parsnip Puree

Swordfish w/ Roasted Beets on top a Parsnip Puree

The Perfect Date Night Dinner! Swordfish with Roasted Beets and Parsnip Puree

Are you looking for a recipe that will knock the socks off you significant other or your friends? This Swordfish with Roasted Beets on top of Parsnip Puree will do just that. Not only is it absolutely beautiful, but it tastes amazing. Your other half or friends will think you slaved in the kitchen for hours.

It might look like it took hours, but let me tell you, this dish took 1 hour from start to finish and it was actually super easy. Bake, Boil, Sautée, Blend…four easy steps that anyone can do. In fact you will have some down time while things are cooking to start your clean up from your prep!

Are you ready to impress? Here is everything you need and how to make this gorgeous Swordfish with Roasted Red Bets and Parsnip Puree.

Swordfish Roasted Beet Parsnip Puree served on a white plate, sprinkled with micro greens and goat cheese

Equipment:

Ingredients:

Beets:

Parsnip Puree:

  • 1 cup Parsnip, cut into 1/4″ pieces (about 1 cup or 1 medium sized root)
  • 3 tbsp Unsweetened Almond Milk
  • ½ tbsp Unsalted Butter

Swordfish:

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with tin foil. 
  3. Peel beets with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes. Spread beet chunks out onto the tin foil and drizzle with the extra virgin olive oil. Then season with salt and pepper. Toss everything together and then spread the beets out so they are not touching. Bake in the 400 degree oven for 40 minutes, flipping halfway through cook. 
  4. Once the beets have been cooking for about 20 minutes begin working on the parsnip puree.
  5. Bring a medium sized pot with 3 cups water to boil. Add the chopped parsnip to the boiling water and cook boiling for about 15 minutes, unit you can easily cut parsnip with a fork. 
  6. While the parsnip and beets are cooking begin working on the swordfish. 
  7. Heat a medium saute pan to low-medium heat. Season swordfish with lemon pepper seasoning. Drizzle the olive oil in the hot pan. Then add the swordfish filet to the pan. 
  8. Cook swordfish for about 4 minutes on each side. If the filet doesn’t appear done you can cover it with a lid and cook for an additional 1-2 minutes to ensure it is cooked thru. Once swordfish is done plate.
  9. By now the parsnip should be cooked. Place the parsnip, almond milk, and butter in a blender or food processor and blend for 2 minutes, until silky smooth. Stop and scrap sides down as needed. Once parsnip is pureed, plate it in a crescent shape around the swordfish. 
  10. The beets should also be finished by now. Remove them from the pan and plate on top of the parsnip puree. Arrange the sweet pea greens mixed in with the beets and a sprig for on top of the swordfish.
  11. Then sprinkle with goat cheese. To do this, scrape your soft goat cheese roll with a fork gently, while holding over your beets. As you scrape small pieces of the goat cheese will crumble onto the beets. 
  12. Serve and Enjoy!
Swordfish Roasted Beet Parsnip Puree served on a white plate, sprinkled with micro greens and goat cheese

Meal Planning:

This is not one of my typical meal prep recipes. This is something a little different, because why not mix it up! If you love to host, this is the perfect recipe for that. It looks super fancy, but in reality it is extremely simple to make.

When planning this meal, you will want to:

  • Make sure to get super fresh fish. I like to pick my fish up from the market the day of, or the day before to ensure it is as fresh as can be.
  • The beets and parsnip you can purchase up to a week before. Did you know that beets last longer in the fridge if you cut the greens off. So if you buy them a week before I highly recommend removing the greens.

Meal Prep:

To make this recipe a little easier the day of, you could choose to make the parsnip puree a few days ahead of time. This puree will last in the fridge for up to 5 days. Then the day you are actually serving this Swordfish with Roasted Beets and Parsnip Puree you only have to warm the puree, saving you time. To warm the puree simply place in the microwave for 1-2 minutes stirring frequently to prevent burning and checking for doneness.

You could also choose to roasted the beets a few days ahead of time as well. On the day you plan to serve them you can warm them in the oven for 5-10 minutes at 350 degrees.

The swordfish you will want to make just before serving. Reheating swordfish is never a good idea as it will get rubbery. Although, with everything already made ahead of time cooking the sword fish the day of will only take you 10 minutes max!

Prep Time: 15 minutes
Cook or Rest Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: Swordfish
Servings: 1
Calories: 537kcal
Swordfish w/Roasted Beets on top a Parsnip Puree

Equipment

  • Baking Sheet
  • Medium Pot
  • Blender or Food Processor
  • Medium Saute Pan

Ingredients

Beets

Parsnip Puree

  • 1 cup Parsnip, cut into 1/4" pieces (about 1 cup or 1 medium sized root)
  • 3 tbsp Unsweetened Almond Milk
  • ½ tbsp Unsalted Butter

Swordfish

Instructions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with tin foil.
  • Peel beets with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes. Spread beet chunks out onto the tin foil and drizzle with the extra virgin olive oil. Then season with salt and pepper. Toss everything together and then spread the beets out so they are not touching. Bake in the 400 degree oven for 40 minutes, flipping halfway through cook.
  • Once the beets have been cooking for about 20 minutes begin working on the parsnip puree.
  • Bring a medium sized pot with 3 cups water to boil. Add the chopped parsnip to the boiling water and cook boiling for about 15 minutes, unit you can easily cut parsnip with a fork.
  • While the parsnip and beets are cooking begin working on the swordfish.
  • Heat a medium saute pan to low-medium heat. Season swordfish with lemon pepper seasoning. Drizzle the olive oil in the hot pan. Then add the swordfish filet to the pan.
  • Cook swordfish for about 4 minutes on each side. If the filet doesn't appear done you can cover it with a lid and cook for an additional 1-2 minutes to ensure it is cooked thru. Once swordfish is done plate.
  • By now the parsnip should be cooked. Place the parsnip, almond milk, and butter in a blender and blend for 2 minutes, until silky smooth. Stop and scrap sides down as needed. Once parsnip is pureed, plate it in a crescent shape around the swordfish.
  • The beets should also be finished by now. Remove them from the pan and plate on top of the parsnip puree. Arrange the sweet pea greens mixed in with the beets and a sprig for on top of the swordfish.
  • Then sprinkle with goat cheese. To do this, scrape your soft goat cheese roll with a fork gently, while holding over your beets. As you scrape small pieces of the goat cheese will crumble onto the beets.
  • Serve and Enjoy!
The perfect date night meal, or meal to impress a group of friends.

Nutrition Facts

Nutrition Facts
Swordfish w/Roasted Beets on top a Parsnip Puree
Amount Per Serving
Calories 537 Calories from Fat 204
% Daily Value*
Fat 22.7g35%
Saturated Fat 5.8g36%
Trans Fat 0g
Polyunsaturated Fat 5.5g
Monounsaturated Fat 9.7g
Cholesterol 97.4mg32%
Sodium 1391.3mg60%
Potassium 1030.2mg29%
Carbohydrates 31.8g11%
Fiber 9.7g40%
Sugar 14.9g17%
Protein 51.6g103%
Vitamin A 24IU0%
Vitamin C 72.8mg88%
Calcium 12.7mg1%
Iron 22.6mg126%
* Percent Daily Values are based on a 2000 calorie diet.
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