Spiced Swordfish With Fennel and Mint Salad
"Swordfish is a wonderfully meaty fish that requires only a short cooking time; if you overcook this type of fish it can become dry and tough. It's also a good idea to let your fish rest, like meat, before eating, to maximize its moistness and tenderness. From Cosmopolitan Magazine."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- Combine the coriander seeds with some salt and pepper. Brush the swordfish fillets with a little of the oil and rub over the spice mix. Set aside until ready to cook.
- Discard the tough outer layer of fennel. Then cut the bulb in half lengthways and then crossways, into wafer-thin slices. Place in a bowl with the garlic, capers, mint leaves, remaining oil and lemon juice. Season with salt and pepper.
- 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. Serve the swordfish and any juices with the fennel salad and arugula.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
