Pan-grilled Calabrian swordfish
Uncooked fennel bulb(s)
1 item(s), trimmed, plus 2 tbsp chopped fronds
Uncooked swordfish fillet(s)
24 oz, 4 (6-ounce) steaks
Fresh lemon juice
¾ tsp, divided
4 tsp, divided
2 medium clove(s), thinly sliced
1 large, halved, rinsed thoroughly, and thinly sliced
1 medium, red, or cherry pepper, chopped (seeded if desired)
Canned chicken broth
2 Tbsp, drained
1 cup(s), yellow or orange, quartered
2 Tbsp, chopped
½ item(s), cut into wedges (optional)
- Cut fennel bulb into quarters and cut core from each piece. Thinly slice fennel. Cut any deep-red spots out of fish steaks. Press fennel fronds and lemon zest onto fish and season with 1⁄2 tsp salt.
- In large nonstick skillet, heat 1 tbsp oil over medium-low. Add garlic and cook, stirring occasionally, until lightly golden, about 4 minutes. Using slotted spoon, transfer garlic to paper towels. Add fennel, leek, and jalapeño to skillet. Increase heat to medium and cook, stirring frequently, until fennel softens, about 8 minutes. Add broth, capers, lemon juice, and remaining 1⁄4 tsp salt. Cook, tossing mixture once or twice, until juices thicken, about 3 minutes. Remove from heat and stir in tomatoes, parsley, and reserved garlic.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Drizzle remaining 1 tsp oil over fish steaks. Transfer fish to grill and cook just until opaque in centers, about 3 minutes per side. Spoon vegetables onto plates and top with fish. Serve with lemon wedges (if desired).
- Serving size: 6 oz swordfish and 3⁄4 cup vegetables