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Seared Swordfish Power Bowl

By Cybele Tamulonis, Contributing Writer

November 14, 2025

Swordfish on a plate with a red background — Swordfish is rich in healthy omega-3 fatty acids as well as vitamins D and B12.

This bright and balanced power bowl celebrates clean flavors and satisfying textures. A seared swordfish steak anchors the dish, but any protein can easily take its place. Fresh radish, scallions, sesame seeds, and a light soy-ginger sauce tie everything together for a nourishing meal that feels both fresh and hearty.

Ingredients

1 swordfish steak (about 8 oz)
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp honey or maple syrup
1 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
1 tbsp olive oil (for searing)
½ cup shiitake mushrooms, sliced
2 or 3 radishes, thinly sliced
1 scallion, sliced
1 cup cooked rice or grains
1 tbsp toasted sesame seeds
Salt and pepper, to taste

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.
Pour half the marinade over the swordfish and let it sit for 10 to 15 minutes while you prepare the vegetables.
Heat olive oil in a skillet over medium-high heat. Sear swordfish 3 to 4 minutes per side, or until golden and cooked through. Remove and let rest.
In the same pan, toss in sliced shiitakes and a splash of the remaining marinade. Saute until tender and lightly caramelized.
Layer rice or grains in a shallow bowl. Top with sliced swordfish, mushrooms, radish, and scallions.
Drizzle with any remaining sauce, then sprinkle toasted sesame seeds generously over the top.

Noshing Notes: The appeal of a power bowl lies in contrast, something warm, something crisp, something umami rich. Swordfish’s meaty texture stands up beautifully against the crunch of radish and scallion. Try swapping the base for soba noodles or shredded cabbage for a lighter twist.

Waste Not, Want Not: Leftover swordfish can be flaked into rice paper rolls, lettuce wraps, or tossed into a quick stir-fry the next day. Save the stems from scallions for broth.

Pairs Well With: Green tea, a crisp Sauvignon Blanc, or a light miso soup on the side.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.