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Weeknight Steamed Swordfish with Turnips

Swordfish steaks and cubed turnips sealed in foil with garlic, lemon, and broth, steamed together in the oven for a tender, flavorful one-packet dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Servings: 4
Calories: 290
Ingredients Method

Ingredients
  

  • 4 swordfish steaks about 6 ounces each, 1 inch thick
  • 3 medium turnips peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 1 lemon thinly sliced
  • 8 tablespoons chicken or vegetable broth divided
  • Kosher salt and black pepper to taste
  • 2 tablespoons fresh dill chopped, for garnish

Method
 

  1. Preheat the oven to 400°F. Cut four 12-inch squares of aluminum foil.
  2. Toss the cubed turnips with 1 tablespoon of the olive oil and a pinch of salt.
  3. Divide the turnips evenly among the four foil squares, placing them in the center.
  4. Pat the swordfish steaks dry and season both sides with salt and pepper.
  5. Place a swordfish steak on top of the turnips on each foil square.
  6. Scatter the sliced garlic over the fish and top each steak with 2 lemon slices.
  7. Drizzle each packet with the remaining olive oil and 2 tablespoons of broth.
  8. Fold the foil up and over the fish, sealing the edges tightly to form a closed packet with no gaps for steam to escape.
  9. Place the packets on a baking sheet and bake for 15 to 18 minutes, until the fish flakes easily with a fork and the turnips are tender.
  10. Carefully open the packets, avoiding the escaping steam, and garnish with fresh dill before serving.