This is one of those KISS meals. Not that I got kissed by the Baby Lady for fixing it, although, lucky me, I did get a kiss from the Baby Lady. 🙂 It’s just a simple and fabulous dish that uses quality ingredients and I get out of the way to let the ingredients shine. It’s also quick and exceptionally easy, perfect for a weeknight meal, not to mention low-cal and low-carb while I’m working on my Holiday weight loss program. How can you go wrong with something that’s easy, tasty, good for you and helps you get that “girlish figure” back?
Now, we don’t receive products to review or try. We don’t do giveaways. Neither are we the type to tout one particular product/brand over another. Although we are always looking for value, we essentially buy what we want and what we like. It’s a very simple process. Every now and then, however, we stumble upon something we just feel compelled to share. This is one of those instances and the product is blood orange infused olive oil.
If you have never tried blood orange infused olive oil, you need to fix that and give it a try. You see, we are big users of olive oil and go through 1 gallon of olive oil per year. For two people, that’s a lot of olive oil. We even bought a fusti so we could buy it and store it in bulk. It’s pretty neat. 🙂 We don’t generally buy or use anything but pure “certified” extra virgin olive oil because we like the flavor of a top quality olive oil. We buy it certified because there is too much oil on the market claiming to be extra virgin olive oil that is not. We’re also not into foo-foo purchases. If we want flavored oils, we will make it ourselves. Nonetheless, for Christmas this past year, my younger brother (John) and his significant other (knowing our love of olive oil) purchased us some very nice olive oils. One of them, the blood orange infused olive oil, looked very intriguing. Now, we have no idea how many different brands of blood orange infused olive oil is on the market, who first came up with the idea or anything else. Neither does John. He simply likes The Olive Press products (as do we) and discovered them (as us) on a trip to the California Wine Country. Other than this particular brand of blood orange infused olive oil, we haven’t tried any other brands. So this post does not recommend The Olive Press over any other brand of blood orange infused olive oil. All we can tell you is this blood orange infused olive oil is delightfully delicious and we will purchase some more. If you get a chance to buy some, we know you won’t be disappointed. This stuff is really good!
Now, initially, our first thought was to try this blood orange infused olive oil in a salad dressing. It seemed like a sensible approach. We opened it and noticed its beautiful fragrance. Then we tasted it and were mesmerized by its delicate flavor. At that point, we decided the oil was so good it needed to stand on its own as opposed to being masked in a salad dressing. Obviously, dinner plans that night changed and we set aside the blood orange infused olive oil to use with a nice piece of fish. Well, last night was the night as we went to our local market and bought a beautiful piece of swordfish for a very simple preparation to showcase the oil. This is what we did and it was wonderful, almost spiritual.
For the fish
- 2 swordfish steaks, roughly 7 oz each
- sea salt and freshly ground black pepper, to taste
- 1/2 ripe avocado, sliced thin lengthwise
- 3 Tbsp blood orange olive oil
For the asparagus
- 1 Tbsp olive oil
- 1 bundle of asparagus, trimmed
- sea salt and freshly ground black pepper, to taste
- 3 Tbsp parmesan cheese, grated
For the asparagus
Find the snapping point of the asparagus and snap.
Now, using the snapped asparagus as a guide, line up the rest of the asparagus at their tips and cut.
Place asparagus in a cookie pan and drizzle with olive oil.
Season with salt & pepper.
Sprinkle with parmesan cheese.
Place in a 350 F oven and roast 15 – 17 minutes.
For the swordfish
While asparagus is roasting, season swordfish steaks with salt & pepper.
Add 1-1/2 Tbsp of oil to a hot skillet over medium-high heat. Do not burn the oil. Add the swordfish steaks to the skillet and let sit roughly 90 seconds for a nice medium rare and up to 3 minutes for well done. Resist the urge to mess with the fish. You want it to develop a nice crust.
After 90 seconds, flip the swordfish and cook the other side for 90 seconds to 3 minutes depending upon how done you desire your fish.
Remove from heat and allow to rest for 2 minutes. This is just enough time to pit and slice the avocado.
To plate, fan 1/4 of an avocado, sliced, on a plate. Place a swordfish steak on top of the avocado slices and roasted asparagus on the side.
Drizzle roughly 2 tsp of the blood orange infused olive oil over the top of each swordfish steak.
Sprinkle with chopped parsley. Serve & enjoy!
31 thoughts on “Seared Swordfish with Blood Orange Infused Olive Oil and Roasted Asparagus”
Oh my dad would love this on his birthday this summer! He loves swordfish so I always look for different ways to make it.
Hi, Virginia. This oil is really delicious and goes beautifully with seafood! The orange flavor is very delicate yet really comes through. If your Dad loves citrus, this is over-the-top.
I’ll have to look for it. I’ve never seen it before.
If you cannot find it locally, The Olive Press sells it online. I believe it’s $22 for 225 ml and $35 for 500 ml. Alternatively, you can probably get some orange zest and infuse some top quality olive oil with the oil from the orange zest. It should yield a similar flavor.
Thanks for the tips. 🙂
Oh my – this is so brilliant! Now I’m curious with bloos orange olive oil. And those aspragus…they’re to die for! Yum!
Thanks, Linda, for your very nice compliment. We’re glad you found us and commented. This olive oil is really nice. I’m thinking about using it in an olive oil cake. It should give it just a hint of orange that I think would be incredibly tasty.
Good Job I like it ALOT!!! You make me want to buy some fish and throw down in my kitchen.I had sword fish It was good .I’d like to taste it again .Maybe next month .MAYBE…LOL
Hi, Nicole. Thanks for your very nice compliment. We love swordfish and this oil is really tasty. It was a perfect combination. We hope you give it a try.
I bet this was delicious! Reminds me to cook (and then blog about) sea bass with orange infused oil and herb salad. Haven’t made that in years, but it’s really good. I made the oil myself by infusing the oil with orange zest. Great with riesling!
Thanks, Stefan. I would love to see your technique for infusing the oil. We served this with a nice European style chardonnay with citrus notes and minerality. Very tasty.
It’s the citrus notes that are important here. Most rieslings have them, and some chardonnays as well. I love chardonnays with a good balance between citrus, minerality and oak.
As for the infusing, I microplaned orange zest and allowed to infuse overnight. From what I’ve learned since, I would now probably heat it gently to increase the infusion. I made a vinaigrette type dressing by beating the infused oil with some freshly squeezed orange juice. I should definitely do a post, thanks for the inspiration 🙂
This looks like one of those perfect meals that uses a small number of top quality ingredients, is simple to prepare, loaded with flavor and incredibly healthy! Love it! And I hope Baby Lady’s hand is OK…carpel tunnel?
Hi, Patty. Thanks for your nice compliment and asking about the Baby Lady. Baby Lady’s hand is ok. We’re not sure what is causing her the discomfort but don’t believe it’s carpel tunnel. It’s probably just part of the aging process that no one tells you about when you’re young. If they did, I must have ignored those “out of date” old folks. 😮 The discomfort comes and goes so I’m sure she will be better in the next day or so.
Delicious dish. I’ll have to look for that olive oil this weekend when I visit my favorite specialty store.
Thanks, Ruby, for your nice compliment. If you can’t find it at your specialty store, it’s available online.
With a meal like that, it won’t take long to get back your girlish figure. What a tasty sounding meal with the oil drizzled on the top.
Thanks, Karen. Sadly, the Holidays did a serious toll on my figure. 😦 It’s going to take a whole lot of these meals to lose the weight I gained. Oh well, you gotta start somewhere.
I love infused oils and vinegars. At the Old Town oil company you get these mini paper cups and can mix flavored oils and vinegars and pick your favorite combo…such a great idea! I ended up buying lemon olive oil and tangerine balsamic vinegar…delicious! The Blood Orange was my second favorite 😉
Hi, Andreea. Thanks for your comment. My brother gave me the Blood Orange Olive Oil with a Champagne Balsamic. I haven’t tried the combination because the oil was sooo delicious on its own. I am thinking about making a Blood Orange Olive Oil cake. 🙂
Lovely stuff Richard. I really admire the perfect cooking of the fish. So many overcook it.
Thanks, Conor. I really hate overcooked, dry fish but I like my fish rarer than most. Because of that I buy very fresh, top quality fish. It’s very hard to go wrong with good ingredients.
I have returned from a long hiatus away from WP and I was very excited to see a picture of such a lovely meal in my reader. I am now wanting blood orange olive oil and swordfish with parsley.
Hi, Scribbler. Good to see you and thanks for the very nice compliment. This was really tasty and we will definitely do this again for a weeknight meal. It’s so quick and easy.
My oh my! and quick too! 🙂
I read another post a dew months back that sang the praises of orange-infused olive oil. I’ve not found any yet but haven’t given up, by any stretch of the imagination. If all else fails, I’ll have one shipped but I’d rather shop local. Regardless, a nice piece of fish, perfectly seared, with asparagus on the side makes a great meal and is one I would really enjoy, John.
Hi, John. Thanks for your nice compliment. You really do need to find an orange infused olive oil. The stuff is really good and versatile. I’m thinking blood orange olive oil cake or perhaps blood orange olive oil brownies? Alternatively, make it yourself. Stefan states he has made it with orange zest. I’m waiting for him to post it but it may be in the Spring.
So waist and tummy friendly! I recently did a few purchases at an olive grove (near my sweethearts parents place) and he was restrained enough to only buy one olive & orange oil infused cake. I on the other hand, exited with one of those African baskets filled to the brim. Still coveting my truffle/olive oils, dippings oils, Israeli spices and flower waters, (you get the pic!)
But I digress, yours is a lovely meal. I love fresh grilled asparagus and the blood orange oil must be pretty sensational too!
What a delicious idea. Infused olive oils are an ingredient that I don’t use often enough and I’m not really sure why. It has the ability to add so much flavor to a dish. Yours looks incredible and I love how simple it is to prepare. The avocado on the bottom is a really nice touch. I imagine that its creamy richness pairs well with the texture of the swordfish steaks.
I can’t wait to see how your blood orange infused olive oil cake comes out. Mmmm
This is one of my favorite recipes for swordfish…absolutely delicious
Thank you for such a nice compliment. We’re glad you tried it and liked it. 🙂