Swordfish with tomatoes and fennel
Swordfish with tomatoes and fennel
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes | Serves 4 to 6
Ingredients
2 (3/4 - to 1-pound) swordfish steaks Salt Freshly ground black pepper 3 tablespoons olive oil 1 clove garlic, thinly sliced 1 1/2 teaspoons fennel seeds 1/2 cup white wine 1/2 pound whole cherry tomatoes 2 tablespoons slivered basil leaves
Preparation

Step 1 Pat the swordfish steaks dry with a paper towel on both sides. Season each side with a pinch each of salt and pepper and set aside.

Step 2 Heat the olive oil, garlic and fennel seeds in a skillet over medium heat until the garlic softens and becomes fragrant, about 3 minutes.

Step 3Lay the swordfish steaks on top of the garlic and fennel seeds and cook until they turn white on the cooked side, 5 minutes. Turn the steaks over, laying them on top of any excess garlic and fennel seeds and cook another 5 minutes.

Step 4Add the white wine and tomatoes, cover the pan tightly and reduce the heat to a gentle simmer. Cook until the meat is easily penetrated with a skewer or paring knife (the swordfish must be well-done or it will be fibrous). Timing will vary depending on the thickness of the steaks -- thin steaks may take less than 5 minutes while very thick steaks may take as long as 15 minutes.

Step 5Remove the lid and transfer the swordfish to a heated platter. Increase the heat under the skillet to high and cook until the liquid in the pan reduces to a syrupy sauce, about 5 minutes. Pour any liquid that has collected in the platter into the sauce and stir in the basil.

Step 6Pour the sauce over the swordfish steaks and serve immediately.

Description
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