If you’re cooking up some fresh swordfish fillets for dinner, you’ll want to round out the meal with some tasty sides, appetizers, and drinks that pair well with the fish. Swordfish holds up well to bold, complex flavors thanks to its meaty, firm texture.
See Also: How To Cook Swordfish
This guide covers all sorts of options for what to serve with swordfish so you can create a mouthwatering seafood feast. We’ll discuss complementary rice, grain, and vegetable sides, starters that whet your appetite, and beverages that accentuate the flavors of the fish.
Keep reading for recipes and suggestions to level up your next swordfish dinner.
Sides to serve with swordfish
Swordfish pairs nicely with starchy sides to balance the lean fish. Consider serving:
- Farro salad with diced cucumber, tomato, and feta cheese tossed in red wine vinaigrette
- Israeli couscous with lemon, garlic, and parsley
- Risotto made with saffron, lemon zest, and asparagus tips
- Quinoa tossed with mango, avocado, red onion, lime juice, and cilantro
- Pasta – orecchiette with broccolini and grated Pecorino Romano cheese
- Roasted cauliflower florets seasoned with smoked paprika and olive oil
- Asparagus spears grilled with olive oil and sea salt
- Zucchini “noodles” sauteed with cherry tomatoes, basil, and garlic
- Roasted baby potatoes with garlic powder, onion powder, paprika, and parsley
- Sweet potato wedges seasoned with chili powder, cumin, and oregano
Rice Pilaf
Rice pilaf provides a simple base for the swordfish. The nutty, fluffy grains soak up any sauce or drippings from the fish.
Roasted Vegetables
Roasted vegetables like Brussels sprouts, carrots, or asparagus add color to the plate. Roasting caramelizes their natural sugars and provides a tasty complement to swordfish.
You might also enjoy reading: How To Grill Swordfish.
Appetizers to serve with swordfish
Starting the meal with a swordfish appetizer sets the stage for the main course. Ideas include:
- Shrimp cocktail with lemon wedges and spicy cocktail sauce
- Seared scallop skewers with chimichurri sauce
- Burrata cheese drizzled with olive oil and balsamic glaze, served with crostini
- Bruschetta topped with diced tomatoes, basil, and mozzarella
- Bacon-wrapped dates stuffed with goat cheese
- Ceviche with halibut, grapefruit juice, red onion, avocado, and cilantro
- Roasted eggplant spread with garlic, tahini, and flatbread
- Grilled lamb skewers with tzatziki sauce
- Fried calamari with spicy aioli dipping sauce
- Grilled oysters with garlic herb butter
Swordfish Ceviche
Marinating bite-sized pieces of swordfish in citrus juices “cooks” the fish and yields a refreshing appetizer. The acidity of the citrus balances the fattiness of the swordfish.
Recipe Ideas for your swordfish dinner
Seared Scallop Skewers with Chimichurri Sauce
| Ingredient | Quantity |
|---|---|
| Large scallops | 12 |
| Olive oil | 2 tbsp (for searing) |
| Fresh parsley | 1 cup (packed) |
| Olive oil | 1/4 cup (for sauce) |
| Garlic cloves | 3 (minced) |
| Red wine vinegar | 1 tsp |
| Red pepper flakes | 1/4 tsp |
| Salt and pepper | To taste |
| Steps | Order |
|---|---|
| Make chimichurri sauce by combining parsley, 1/4 cup olive oil, garlic, vinegar, red pepper flakes, salt and pepper in a food processor. Pulse until smooth. | 1 |
| Thread scallops onto skewers. Brush with 2 tbsp olive oil and season with salt and pepper. | 2 |
| Sear scallops for 2-3 minutes per side until golden brown. | 3 |
| Serve skewers drizzled with chimichurri sauce. | 4 |
Bruschetta with Tomatoes, Basil, and Mozzarella
| Ingredient | Quantity |
|---|---|
| Baguette | 1 (sliced into rounds) |
| Tomatoes | 3 (diced) |
| Fresh basil | 1/4 cup (chopped) |
| Extra virgin olive oil | 1/4 cup |
| Fresh mozzarella | 2 oz (diced) |
| Garlic cloves | 2 (minced) |
| Salt and pepper | To taste |
| Steps | Order |
|---|---|
| Toast baguette slices until golden brown. | 1 |
| In a bowl, combine tomatoes, basil, olive oil, garlic, salt and pepper. | 2 |
| Top baguette slices with tomato mixture and mozzarella. | 3 |
| Broil 2-3 minutes until cheese melts. | 4 |
Israeli Couscous Salad
| Ingredient | Quantity |
|---|---|
| Israeli couscous | 1 cup |
| Lemon | 1 (zested and juiced) |
| Olive oil | 1/4 cup |
| Garlic cloves | 3 (minced) |
| Fresh parsley | 1/4 cup (chopped) |
| Salt and pepper | To taste |
| Steps | Order |
|---|---|
| Cook couscous according to package directions. | 1 |
| In a large bowl, combine cooked couscous, lemon zest and juice, olive oil, garlic and parsley. | 2 |
| Season with salt and pepper and toss to coat. | 3 |
| Serve chilled or at room temperature. | 4 |
Quinoa and Mango Salad
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Mango | 1 (peeled, pitted and diced) |
| Avocado | 1 (peeled, pitted and diced) |
| Red onion | 1/2 (diced) |
| Lime juice | 1 tbsp |
| Olive oil | 2 tbsp |
| Cilantro | 1/4 cup (chopped) |
| Salt and pepper | To taste |
| Steps | Order |
|---|---|
| Cook quinoa according to package directions. Let cool. | 1 |
| In a bowl, gently mix together quinoa, mango, avocado, onion, lime juice, olive oil, cilantro, salt and pepper. | 2 |
| Taste and adjust seasonings as needed. | 3 |
| Serve at room temperature or chilled. | 4 |
Drinks
What you sip with the swordfish dinner is just as important as the food. Some beverage pairings to consider include:
- Wheat beers or Belgian-style witbier
- Crisp lagers like Dos Equis or Stella Artois
- Dry, unoaked white wines such as Pinot Grigio or Sauvignon Blanc
- Mint mojito cocktail
The bright acidity of white wines or citrus-flavored sparkling waters cuts through the rich swordfish. Cocktails keep the meal feeling relaxed and festive.
FAQ
What wine pairs best with swordfish?
Full-bodied white wines like chardonnay, sauvignon blanc, or viognier complement swordfish nicely. Light reds like pinot noir can also work well.
What are some substitutions for swordfish?
Good alternatives include tuna, halibut, or salmon. Lean fish like mahi mahi or cod can also work in swordfish recipes.
Is swordfish steak the same as swordfish fillet?
Yes, swordfish steak and swordfish fillet refer to the same thick cut from the lower belly area. Steaks are sometimes still on the bone.
Conclusion
With its robust texture, swordfish pairs nicely with bold flavors and stands up well on the grill. Use this guide for ideas on sides, starters, and drinks that complement swordfish without overpowering it. Pairings like chimichurri shrimp, tomato bruschetta, and citrusy quinoa salad allow the swordfish to shine while offering contrasting elements.
Crisp white wine or bubbly water round out the fish perfectly. With the right accompaniments, swordfish becomes the star of an easy, elegant dinner.
