Swordfish With Lemon and Fennel

By Melissa Clark

Swordfish With Lemon and Fennel
Evan Sung for The New York Times
Total Time
15 minutes
Rating
5(1,581)
Comments
Read comments

This dish is truly clever weeknight cooking — sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.

Featured in: Fennel and Lemon Turn Swordfish Into a More Complex Meal

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds swordfish steaks, about 1-inch thick
  • Kosher salt and freshly ground black pepper
  • ½teaspoon fennel seeds
  • 1½tablespoons olive oil
  • 1tablespoon butter
  • 2garlic cloves, minced
  • Finely grated zest of ½ lemon
  • ¼teaspoon crushed red chile flakes, more to taste
  • 1tablespoon fresh lemon juice
  • 2teaspoons chopped fresh fennel fronds
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

325 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 34 grams protein; 461 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.

  2. Step 2

    Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.

  3. Step 3

    In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

Ratings

5 out of 5
1,581 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Pat Brownlie

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.

Chuck

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.

Janet

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!

Lola

This was fabulous! Spur of the moment so I didn’t have the fennel bulb greens, but the fennel seeds were perfect. Served with fresh local asparagus and béarnaise sauce (which, btw, was the NYT recipe and it keeps and rewards beautifully!) and volcano rice. Yum.

km

Perfect as written— so easy and satisying

gibby

Quick, easy, and delicious; my guests love this dish. I never liked swordfish because so many preparations leave it dried out. Not this. I recommend having your fish monger cube the fish for you--that simplifies preparation immensely. Sometimes I have had to say, "smaller. No, smaller"--the fishmonger sense of one inch cubes can be exaggerated.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.