Seared Jalapeño/Garlic Swordfish Steak w/Fennel/Olive Salad

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!

Tags: fish, salads, seafood, Simple Dishes