15 minutes
This recipe brings out the best in swordfish by pairing it with the aromatic flavors of fennel, lemon, and a hint of chile.
Fennel Bulb, thinly sliced
each
Lemon Juice, fresh
tablespoons
to taste
Black Pepper, freshly ground
to taste
Swordfish Steaks
0 lb
Fennel Seeds, lightly crushed
teaspoons
tablespoons
tablespoons
Garlic, minced
cloves
Lemon Zest, finely grated
teaspoons
Red Chile Flakes
teaspoons
to serve
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.
Opt for a fresh, sustainably sourced steak. Look for firm, moist flesh with a slight sheen. If it smells overly fishy, it’s likely not the best choice. Sustainable options will often be marked; make a conscious choice when you can.
Cook swordfish to medium or medium-well. Preheat your pan with a mix of olive oil and a high smoke point oil for a good sear without burning.
Season both sides of the swordfish generously with salt and freshly cracked black pepper. Rub a bit of lemon zest directly onto the fish to infuse it with citrus aroma.
Allow the cooked swordfish to rest for a few minutes before serving to ensure juices redistribute.
De-glaze the pan with white wine or lemon juice after removing the fish, stirring to lift the fond for added depth in flavor.
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