Spiced Swordfish With Fennel and Mint Salad Recipe

Name: Spiced Swordfish With Fennel and Mint Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons crushed coriander seeds; 4 (7 ounce) swordfish steaks; 4 -6 tablespoons extra virgin olive oil; 1 large fennel bulb, trimmed; 1 garlic clove, thinly sliced; 2 tablespoons capers packed in salt, rinsed; mint leaf; 1 -2 tablespoon lemon juice; salt and pepper; arugula leaf, to serve

Servings: persons

2 teaspoons crushed coriander seeds
4 (7 ounce) swordfish steaks
4 -6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 garlic clove, thinly sliced
2 tablespoons capers packed in salt, rinsed
mint leaf
1 -2 tablespoon lemon juice
salt and pepper
arugula leaf, to serve

1
Combine the coriander seeds with some salt and pepper.
2
Brush the swordfish fillets with a little of the oil and rub over the spice mix.
3
Set aside until ready to cook.
4
Discard the tough outer layer of fennel.
5
Then cut the bulb in half lengthways and then crossways, into wafer-thin slices.
6
Place in a bowl with the garlic, capers, mint leaves, remaining oil and lemon juice.
7
Season with salt and pepper.
8
Cook the swordfish steaks in a preheated ridged grill pan for 1 1/2 minutes on each side, then wrap in foil and leave to rest for 5 minutes.
9
Serve the swordfish and any juices with the fennel salad and arugula.

1200

kcal

Calories

118

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 10 ingredients. The key ingredients include: 2 teaspoons crushed coriander seeds, 4 (7 ounce) swordfish steaks, 4 -6 tablespoons extra virgin olive oil, 1 large fennel bulb, trimmed, and more.

Yes, Spiced Swordfish With Fennel and Mint Salad 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.

Spiced Swordfish With Fennel and Mint Salad

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