Prep 15 mins
Cook 5 mins
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.
- 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
- 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.