Sep 16, 2014

Oven Roasted Sword Fish Fillet with Smoked Paprika Infused Garlic Aioli Sauce

It's a versatile recipe that you can swap out the main ingredients at your own preference. The sword fish fillet can be substitute with other types of hearty fish such as salmon and tuna. As for the roasted vegetables, instead of the cauliflower and carrot, you can swap with broccoli, zucchini, pearl onions, etc. However, try to keep the pumpkin because its warming sweetness can further compliment the seafood, the aroma also pairs well with smoked paprika used in the aioli sauce.

Oven roasted sword fish fillet with smoked paprika infused garlic aioli sauce -

Ingredients (3 to 4 portions)?

  • 3 to 4 medium thickness sword fish fillet (or other hearty fish)
  • 1 small cauliflower
  • 1 medium sized carrot
  • 1 big slice pumpkin
  • 2 garlic cloves
  • 4 tablespoons of mayonnaise
  • 1/4 teaspoon of smoked paprika
  • 1 lime
  • Some parsley
  • Some olive oil
  • Some balsamic vinegar
  • Some sea salt
  • Some freshly ground black pepper


Preheat the oven to 500 degrees Fahrenheit and line a baking sheet with foil. Chop the cauliflower, pumpkin, and carrot into medium size cubes and move to the baking sheet. Drizzle some olive oil throughout and sprinkle over some salt and pepper. Also use half of the lime juice and evenly pour over the veggies. 

Into the oven and bake for 15 minutes, or till the tips of the cauliflower turns slightly golden browned. You can check if the veggies are ready by poking a fork into the center of the pumpkin cube. It should be fairly easy to do so without much resistant, unless a harder texture is preferred. Once ready, remove from heat and lower the oven temperature to 450 degrees Fahrenheit. 

Drizzle some olive oil and sprinkle some salt and pepper over the fish fillet. Transfer onto another baking sheet lined with foil. Bake for about 12 to 14 minutes, or till desired rareness. The fillet used here took about 12 minutes and was just about well done. 

In the meantime, peel and give the garlic cloves a few chops, add to the food processor. Also add the mayonnaise, smoked paprika, olive oil and start blending. If the processor doesn't blend, just pour a little bit more oil to get it going. The mixing action can separate the oil and fatty content from the mayo, but I do like such liquid form sauce for my fish fillet. 

You can also finely chop the garlic and simply mix all the sauce ingredients with less amount of olive oil in a small bowl. By doing so, you'll get a more mayo-like consistency for the aioli sauce. Again, it's a very flexible recipe and you can always twist the process based on what you want.

Remove the fillets from heat once done. Arrange some roasted veggies onto the plate, top with fish fillet, drizzle some aioli sauce all over, sprinkle some finely chopped parsley for fresh herbal aroma and color pop. Last two steps, drizzle some balsamic vinegar on the veggies and add a slice of lime on the side. 

If you didn't blend the mayo, simply drop a dollop of aioli sauce on the side and put the lime wedge over.

Easy prep and no fuss cleaning recipe. For a less garlicky version, roast the garlic together with the vegetables. Use those cooked cloves to blend with the mayo to make the aioli sauce instead. 

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