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Spiced SwordfishwithFennel & Mint Salad
Swordfish is wonderfully meaty yet requires a very short cooking time.
If you overcook it though, it'll become dry and tough, not at all what you want.
So keep a close eye on your cooking time.
It's also a good idea to let your dish rest before serving because like meat, you want to maximize its moistness and tenderness.
Serving: 4
Ingredients;
2 tsp. crushed coriander seeds.
4 to 6 Tbls. extra virgin olive oil (EVOO).
1 large fennel bulb, trimmed.
1 garlic clove, thinly sliced.
2 Tbls. baby capers in salt, rinsed.
4 fish fillet steaks, about 7-8 ounces per.
Handful of fresh, mint leaves (stems removed).
1 to 2 Tbls. lemon juice.
Sea salt and pepper.
Arugula leaves, to serve.
Preparation;
Combine the coriander seeds with some sea salt and pepper.
Brush the 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.
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 sea salt and pepper.
Cook the fillet steaks in a pre-heated ridged grill pan (or outdoor grill) for 1- 1/2 minutes on each side, then wrap in foil and leave to rest for 5 minutes.
Serve the dish and any juices with the fennel salad and arugula. A wonderful and healthy dish.
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