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Pan-grilled Calabrian swordfish

Pan-Grilled Calabrian Swordfish

2
Points®
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Swordfish steaks are flavored with fresh fennel fronds and grated lemon zest before getting pan-grilled. Chopped fennel, leeks, briny capers, jalapeños, grape tomatoes, and fresh parsley are combined for the perfect accompaniment for the swordfish. If you've never used leeks before, be sure to thoroughly rinse them under water to remove any dirt or soil since it can get caught in between all of the layers.

Ingredients

Cooking spray

4 spray(s)

Uncooked fennel bulb

1 item(s), trimmed, plus 2 tbsp chopped fronds

Uncooked swordfish

24 oz, 4 (6-ounce) steaks

Lemon zest

1½ tsp

Fresh lemon juice

2 Tbsp

Kosher salt

¾ tsp, divided

Olive oil

4 tsp, divided

Garlic

2 clove(s), thinly sliced

Uncooked leeks

1 large, halved, rinsed thoroughly, and thinly sliced

Jalapeño pepper

1 medium, red, or cherry pepper, chopped (seeded if desired)

Chicken broth

½ cup(s)

Capers

2 Tbsp, drained

Grape tomatoes

1 cup(s), yellow or orange, quartered

Fresh parsley

2 Tbsp, chopped

Lemon

½ item(s), medium, cut into wedges (optional)

Instructions

  1. Cut fennel bulb into quarters and cut core from each piece. Thinly slice fennel. Cut any deep-red spots out of fish steaks. Press fennel fronds and lemon zest onto fish and season with 1⁄2 tsp salt.
  2. In large nonstick skillet, heat 1 tbsp oil over medium-low. Add garlic and cook, stirring occasionally, until lightly golden, about 4 minutes. Using slotted spoon, transfer garlic to paper towels. Add fennel, leek, and jalapeño to skillet. Increase heat to medium and cook, stirring frequently, until fennel softens, about 8 minutes. Add broth, capers, lemon juice, and remaining 1⁄4 tsp salt. Cook, tossing mixture once or twice, until juices thicken, about 3 minutes. Remove from heat and stir in tomatoes, parsley, and reserved garlic.
  3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Drizzle remaining 1 tsp oil over fish steaks. Transfer fish to grill and cook just until opaque in centers, about 3 minutes per side. Spoon vegetables onto plates and top with fish. Serve with lemon wedges (if desired).
  4. Serving size: 6 oz swordfish and 3⁄4 cup vegetables

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