Swordfish with Lemon, Chile, and Fennel

1. Marinate the Fennel

Start by tossing the thinly sliced fennel with 1 tablespoon of lemon juice and a pinch of salt in a small bowl.

2. Season the Fish

Prepare the swordfish steaks by seasoning them with salt and pepper.

3. Crush the Fennel Seeds

Lightly crush the fennel seeds with a mortar and pestle or the flat side of a heavy knife.

4. Cook the Swordfish

In a 12-inch skillet, heat the olive oil and butter over medium-high heat until the butter melts and the mixture starts to shimmer. Add the seasoned swordfish steaks and cook for about 3 minutes.

5. Add Aromatics

Add the minced garlic, crushed fennel seeds, lemon zest, chile flakes, and the remaining tablespoon of lemon juice to the skillet and cook for about 2 minutes.

6. Serve

Garnish the swordfish with the marinated fennel slices, a sprinkle of fennel fronds, and lemon wedges for squeezing over the top.