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Fast & Easy Dinner: Swordfish With Fennel & Mint Salad

Fast & Easy Dinner: Swordfish With Fennel & Mint Salad



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



Spiced Swordfish with Fennel and Mint Salad
From I Village
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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

  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.
  4. Serve the swordfish and any juices with the fennel salad and arugula.

Serves 4.

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