Swordfish with Lemon, Chile & Fennel Dinner Recipe
This quick and flavorful swordfish dinner recipe combines tender fish cubes gently cooked with aromatics like fennel, garlic, and chile for a vibrant dish. Perfectly paired with pasta, bread, or polenta, it offers a buttery, spunky flavor that elevates weeknight meals.
Equipment
- Mortar and pestle or heavy knife (to crush fennel seeds)
- 12-inch skillet
Ingredients
- 1 small fennel bulb thinly sliced, fronds reserved
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1½ pounds swordfish or tuna steaks about 1 inch thick
- ½ teaspoon fennel seeds
- 1½ tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves minced
- Finely grated zest of ½ lemon
- ¼ teaspoon red chile flakes plus more to taste
- Lemon wedges for serving
Instructions
- Prepare the Fennel: Combine the thinly sliced fennel bulb with 1 tablespoon of lemon juice and a generous pinch of salt in a small bowl. Toss to coat and let it sit while you focus on cooking the fish.
- Cut and Season the Fish: If the fish has skin, carefully remove it using a sharp knife. Cut the fish into 1-inch cubes and season generously with salt and freshly ground black pepper.
- Crush the Fennel Seeds: Lightly crush the fennel seeds with a mortar and pestle or by pressing them with the flat side of a heavy knife to release their aroma.
- Cook the Fish: Heat the olive oil and butter in a large skillet over medium heat until the butter is fully melted. Arrange the fish cubes in a single layer in the skillet and cook for about 3 minutes, turning occasionally to coat the fish with the buttery oil mixture. If your skillet isn’t large enough, cook the fish in batches.
- Add Aromatics: Add the minced garlic, crushed fennel seeds, lemon zest, and chile flakes to the skillet. Gently stir to combine without breaking the fish cubes. Continue cooking for around 2 minutes, or until the fish is fully cooked through.
- Finish the Dish: Stir in the remaining tablespoon of lemon juice and taste for seasoning, adding more salt or chile flakes if needed.
- Serve: Plate the fish with the marinated fennel slices, garnish with reserved fennel fronds, and serve with lemon wedges on the side. Enjoy!
Notes
- For variety, replace swordfish with tuna, mahi-mahi, or shark steaks.
- Best paired with green beans with caper vinaigrette, roasted broccoli, or cauliflower for a complete meal.
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