Grilled fish is an excellent ingredient for fast and easy dinners. Look at swordfish as if it were a blank canvas painted with the flavors of mint, capers, garlic, and lemon juice. Accompany it with a quick salad of marinated fennel and arugula, and you'll have a healthy and delicious dinner. Pair it all with a cool glass of Pinot Grigio and let the weekend begin! Hungry for the recipe? Just read more
2 teaspoons crushed coriander seeds
4 swordfish steaks, about 7 ounces each
4 to 6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 garlic clove, thinly sliced
2 tablespoons baby capers in salt, rinsed
Handful of mint leaves
1 to 2 tablespoons lemon juice
Salt and pepper
Arugula leaves, 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.