Sauteed Swordfish With Fennel

1. 1

   Quarter fennel and cut awaytough base.

2. 2

   Slice quarters thin.

3. 3

   Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger.

4. 4

   Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes).

5. 5

   Remove to a heated plate and keep warm.

6. 6

   Add remaining tablespoon oil.

7. 7

   Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.

8. 8

   Cut the steak in half.

9. 9

   Place each half on an individual plate with the sauteed fennel on the side.

10. 10

    Garnish with lemon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.