Last night for dinner, I seared local swordfish filets and made a simple, fennel/olive salad as an accompaniment. Easy, breezy, tasty!
The swordfish was on sale at Whole Foods, labeled “local” and also “green” (as in, environmentally-friendly). Both good labels, and a bargain at $14.99/lb (as swordfish goes)! I bought 1.5 lbs worth of swordfish (my husband requires a lot of protein), and marinated it in a mixture of:
- Zest and juice of 1 lemon
- 1/2 jalapeño, finely minced
- 2 cloves of garlic, finely minced
- 1/4 cup organic olive oil
- salt and pepper to taste
I let the swordfish marinate for about 20 minutes.
Meanwhile — I made a simple fennel/olive salad, which David loves. The salad goes well with meaty fish as well as, I think, pork. The aroma of the fennel pairs nicely with swordfish, and the fresh crunch gives the dish a lovely texture.
For the salad: thinly slice 2 fennel bulbs (cut the bulb half, then thinly slice the halves). Put the fennel in a bowl, and add: zest and juice of one lemon, a handful of pitted kalamata olives, pitted and finely chopped, a drizzle of olive, and salt and pepper to taste. Toss well.
Sear the swordfish steaks about 7 minutes on each side (depending on the thickness) — ours was about 1 1/4 inches.
Serve the fish with the salad. Enjoy!