Grilled Swordfish with Tangy Onions & Fennel Recipe

Name: Grilled Swordfish with Tangy Onions & Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup currants; 1/4 cup pine nuts; 1/4 cup extra-virgin olive oil, plus more for brushing; 4 red onions (1 1/2 pounds), thinly sliced; Kosher salt; Freshly ground pepper; 1 cup dry white wine; 1/2 cup white wine vinegar; 1 1/2 tablespoons sugar; 1 bay leaf; 2 small fennel bulbs, cut through the cores into 3/4-inch-thick wedges; Four 6-ounce swordfish steaks, about 1 inch thick

Servings: persons

1/4 cup currants
1/4 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for brushing
4 red onions (1 1/2 pounds), thinly sliced
Kosher salt
Freshly ground pepper
1 cup dry white wine
1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 bay leaf
2 small fennel bulbs, cut through the cores into 3/4-inch-thick wedges
Four 6-ounce swordfish steaks, about 1 inch thick

1
In a small bowl, soak the currants in warm water until plumped, about 15 minutes, then drain them.
2
In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.
3
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering.
4
Add the onions and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes.
5
Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally.
6
Discard the bay leaf and keep the onions warm.
7
Meanwhile, light a grill or preheat a grill pan.
8
Brush the fennel wedges with olive oil and season with salt and pepper.
9
Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes.
10
Transfer to a plate.
11
Brush the swordfish steaks with olive oil and season with salt and pepper.
12
Grill the fish over moderately high heat until nicely browned outside and just white throughout, about 3 minutes per side.
13
Spoon the onions onto plates and arrange the swordfish steaks on top.
14
Scatter the currants and pine nuts over the fish and serve with the grilled fennel.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup currants, 1/4 cup pine nuts, 1/4 cup extra-virgin olive oil, plus more for brushing, 4 red onions (1 1/2 pounds), thinly sliced, and more.

Yes, Grilled Swordfish with Tangy Onions & Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish with Tangy Onions & Fennel

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