Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce Recipe

Name: Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Citrus-Fennel Salad; 1-1/2 qt. fennel, sliced thin; 1-1/2 qt. red onions, sliced thin; 1-1/2 qt. orange segments, cut in half Safeway 1 lb For $1.28 thru 02/09; 3 cups Kalamata olives, rough chop; 2-1/4 cups GREY POUPON Classic Dijon Mustard; 1 cup orange juice; 1 cup lemon juice; 3/4 cup fresh mint, torn; 3/4 cup olive oil; 2 Tbsp. orange zest King Sooper's 1 lb For $0.99 thru 02/09; 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 1 Tbsp. habanero chile, fine dice; Warm Dijon sauce; 1-1/2 cups shallot, minced; 3/4 cup orange zest King Sooper's 1 lb For $0.99 thru 02/09; oil; 3 cups white wine; 3/4 cup red wine vinegar; 3 qt. orange juice; 1-1/2 cups sugar; 3/4 cup coriander seed; 4 pieces star anise; 12 each bay leaves; 3 cups olive oil; 3/4 cup GREY POUPON Classic Dijon Mustard; Greens; 1-1/2 qt. OSCAR MAYER Bacon, diced; 24 each garlic cloves, minced; 3 gal. rainbow Swiss chard, trimmed, rough cut

Servings: persons

Citrus-Fennel Salad
1-1/2 qt. fennel, sliced thin
1-1/2 qt. red onions, sliced thin
1-1/2 qt. orange segments, cut in half Safeway 1 lb For $1.28 thru 02/09
3 cups Kalamata olives, rough chop
2-1/4 cups GREY POUPON Classic Dijon Mustard
1 cup orange juice
1 cup lemon juice
3/4 cup fresh mint, torn
3/4 cup olive oil
2 Tbsp. orange zest King Sooper's 1 lb For $0.99 thru 02/09
2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
1 Tbsp. habanero chile, fine dice
Warm Dijon sauce
1-1/2 cups shallot, minced
3/4 cup orange zest King Sooper's 1 lb For $0.99 thru 02/09
oil
3 cups white wine
3/4 cup red wine vinegar
3 qt. orange juice
1-1/2 cups sugar
3/4 cup coriander seed
4 pieces star anise
12 each bay leaves
3 cups olive oil
3/4 cup GREY POUPON Classic Dijon Mustard
Greens
1-1/2 qt. OSCAR MAYER Bacon, diced
24 each garlic cloves, minced
3 gal. rainbow Swiss chard, trimmed, rough cut
3 cups white wine
1-1/2 cups GREY POUPON Classic Dijon Mustard
1-1/2 cups fennel fronds
Swordfish
1 Tbsp. cumin seed, toasted
1 Tbsp. coriander seed, toasted
4 pieces star anise, toasted
1-1/2 cups GREY POUPON Country Dijon Mustard
24 each swordfish steaks (5 oz.)
1/2 cup oil

1
Citrus-Fennel Salad: Combine all ingredients.
2
Refrigerate until ready to use.
3
Warm Dijon Sauce: Saute shallots and orange zest in oil for 1 to 2 min.
4
or until shallots are softened.
5
Add white wine and vinegar; continue cooking until mixture is reduced and almost dry.
6
Add orange juice, sugar, coriander, star anise, and bay leaves; cook until mixture is reduced by half.
7
Strain; stir in olive oil and mustard.
8
Keep warm until ready to use.
9
Greens: Cook bacon until crisp.
10
Add garlic, chard, wine and mustard; saute 1 to 2 min.
11
or until greens are slightly wilted.
12
Stir in fennel.
13
Keep warm until ready to use.
14
Swordfish: Combine spices and grind to a fine powder.
15
For each serving: Brush 1 Tbsp.
16
mustard over 1 swordfish steak; lightly dust both sides with spice mixture.
17
Saute swordfish in 1 tsp.
18
oil in skillet on medium-high heat for 3 to 4 min.
19
on each side or until cooked through.
20
Spoon about 1/2 cup Warm Dijon Sauce onto serving plate; top with about 1/2 cup Greens, swordfish and about 1/2 cup Citrus-Fennel Salad.

5254

kcal

Calories

380

Fat

268

Carbs

211

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 40 ingredients. The key ingredients include: Citrus-Fennel Salad, 1-1/2 qt. fennel, sliced thin, 1-1/2 qt. red onions, sliced thin, 1-1/2 qt. orange segments, cut in half Safeway 1 lb For $1.28 thru 02/09, and more.

Yes, Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce

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