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1
Preheat oven to 350 degrees F.
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2
Set a rack inside a baking sheet.
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3
Season the swordfish with sea salt and the Fennel Spice Rub, pressing the spices into the flesh.
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4
Tie the swordfish crosswise at 3 evenly spaced places (not imperative but it will hold together a little easier).
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5
Heat the olive oil in a 12-inch skillet over medium heat.
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6
Brown the swordfish on all sides, turning occasionally, about 15 minutes total.
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7
Place the swordfish on the rack inside the baking sheet and roast until the internal temperature reaches 120 degrees F, or about 30 minutes.
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8
Allow the fish to rest at room temperature for 10 minutes before carving.
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9
Cut the strings to remove, and carve the swordfish crosswise into 1/2-inch slices.
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10
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat, tossing frequently so the seeds toast evenly.
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11
Watch carefully as they can easily burn.
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12
When light brown and fragrant, pour the seeds onto a plate to cool.
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13
They must be cool before grinding, or they will gum up the blades.
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14
Pour the seeds into a blender and add the salt.
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15
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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16
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
