Swordfish With Lemon and Fennel Recipe

Name: Swordfish With Lemon and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds swordfish steaks, about 1-inch thick; Kosher salt and freshly ground black pepper; 1/2 teaspoon fennel seeds; 1 1/2 tablespoons olive oil; 1 tablespoon butter; 2 garlic cloves, minced; Finely grated zest of 1/2 lemon; 1/4 teaspoon crushed red chile flakes, more to taste; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh fennel fronds; Lemon wedges, for serving

Servings: persons

1 1/2 pounds swordfish steaks, about 1-inch thick
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1 1/2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
Finely grated zest of 1/2 lemon
1/4 teaspoon crushed red chile flakes, more to taste
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh fennel fronds
Lemon wedges, for serving

1
Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes.
2
Season fish cubes generously with salt and pepper.
3
Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
4
In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts.
5
Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes.
6
Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer.
7
Gently stir in the lemon juice.
8
Taste and add more salt and chile flakes if desired.
9
Garnish with fennel fronds and lemon wedges.

611

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 11 ingredients. The key ingredients include: 1 1/2 pounds swordfish steaks, about 1-inch thick, Kosher salt and freshly ground black pepper, 1/2 teaspoon fennel seeds, 1 1/2 tablespoons olive oil, and more.

Yes, Swordfish With Lemon and 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.

Swordfish With Lemon and Fennel

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