Spiced Swordfish With Fennel and Mint Salad

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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