Swordfish With Lemon and Fennel

Perfect one-pot dinner for two people with 1/2 lb. of swordfish. Sliced a whole fennel bulb crosswise and sauteed it first in the oil and butter, with 1 clove of minced garlic, fennel seeds, and lemon zest. I omitted the chile flakes. When the fennel had softened a bit, but was still not done, I added the swordfish and turned the pieces with tongs until they were done. Added fresh Meyer lemon juice and chopped fennel fronds leftover from the bulb when serving. Salt and pepper at the table.

We live in RI, where locally caught swordfish is a plentiful and always fresh market staple. This has become my go-to recipe, combining as it does our favorite Provençal/Sicilian flavors (fennel seed, red pepper flakes, garlic, salt and fresh-ground tellicherry) with quick and easy preparation. It is important to season the swordfish cubes generously with salt and pepper and then let them sit for a bit. I quarter and steam the fennel bulb that supplies the frond garnish to use as the vegetable.

I've made this many times and it is a real crowd pleaser. I do a quick marinate of the sword fish cubes in EVOO, lemon, garlic. Delicious and very moist!

This was delicious. I did add some capers to the sauce in the pan... excellent flavors. Will definitely add this recipe to our fish rotation!

We've had this several times. I've always used cod, and it's delicious.

Simple, simple, simple. and really good. Will definitely make again. I made pappardelle and added it to the pan with a little pasta water to make the sauce go a tiny bit further. Served it with a fennel and artichoke heart salad with lemon and olive oil.

Try adding vermouth with the lemon juice to yield more sauce.

This is delicious, easy, quick, and almost foolproof. I used the specified amounts of garlic, fennel seeds, lemon zest and juice, etc. on one pound of swordfish, for two portions. If I was making this for four, I would probably use two pounds of fish and double those amounts. Fish was perfectly cooked, pretty, and tasty. Served with sautéed Tuscan kale and rice pilaf. Will make this again.

My swordfish loving husband really loved this dish. It will be repeated often. I couldn't find my fennel seeds so I substituted fresh tarragon which worked very well.

Made a 2nd time with tuna and sauteed the fennel bulb in oil and butter as others advised. Took the fennel out to cook the fish and then added it back in at the end to reheat. Absolutely excellent. The tuna has more of its own flavor while the swordfish is a vehicle for the spicing, but both were outstanding.

This is a winner! I had half of a fennel bulb so similar to a previous commenter I chopped it and added that to the pan before the fish. I also added capers since I was trying to decide between this recipe and the swordfish piccata, which I have made and loved but glad I went with the fennel this time around. This got the review from my husband and I, “this is restaurant good!”. High praise indeed. Thanks Melissa, another home run!

Good with halibut

This is perfect as is, but I like the idea, suggested by another cook, to sauté a sliced bulb of fennel in the oil and butter and then proceed with the recipe.

Careful, easy to over cook. Also easy to let the pepper become too dominant.

OUTstanding! I didn't have fennel so couldn't use the fronds, but I had the seed and used it. Otherwise made as directed with some flat leaf parsley for garnish. I expected to be able to pull off the skin but I did have to cut it off as directed using a very sharp edge. Could probably do it with tuna but the swordfish was perfect. May be my new favorite. Sorry Monsieur Franey!