Nova Scotia Swordfish Chops with Herb Butter and Roasted Vegetables


  • 4 Nova Scotia swordfish chops
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 1 lb. baby potatoes, halved
  • 1 lb. brussels sprouts, halved
  • 1 red onion, chopped
  • 4 cloves garlic, minced


  1. Preheat the oven to 400°F.

  2. In a small bowl, combine the softened butter, chopped parsley, thyme, and rosemary. Set aside.

  3. Place the halved potatoes, brussels sprouts, chopped onion, and minced garlic on a large baking sheet. Drizzle with 1 tbsp. of olive oil and sprinkle with salt and pepper. Toss to combine.

  4. Roast the vegetables in the oven for 25-30 minutes, or until tender and browned.

  5. While the vegetables are roasting, season the Nova Scotia swordfish chops with salt and pepper.

  6. Heat 1 tbsp. of olive oil in a large skillet over medium-high heat.

  7. Add the swordfish chops to the skillet and cook for 3-4 minutes on each side, until browned and cooked through.

  8. Remove the swordfish chops from the skillet and set them aside on a plate.

  9. Add the herb butter to the skillet and stir until melted.

  10. Spoon the herb butter over the swordfish chops.

  11. Divide the roasted vegetables between four plates.

  12. Place a swordfish chop on top of the vegetables on each plate.

This Nova Scotia swordfish chop dish is a satisfying and flavorful meal that's perfect for a special occasion or a weeknight dinner. The swordfish chops are tender and juicy, while the roasted vegetables provide a sweet and savory complement. The herb butter adds a touch of richness and depth to the dish. Enjoy!