Insalata di pesce spada


  • Serves 4 people

  • 4 swordfish steaks (about 200gm each and 1cm thick)
  • 2 tbsp olive oil
  • 2 tsp fennel seeds, coarsely crushed
  • 3 fennel bulbs, shaved, fronds reserved
  • 2 oranges, thinly sliced
  • ½ Spanish onion, shaved
  • 16 large green olives, cheeks cut off pits
  • 1 cup (loosely packed) each mint and parsley, coarsely torn
  • Citrus dressing
  • Juice of 1 orange
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
01   Heat a frying pan over high heat, brush swordfish with oil, then scatter with fennel seeds and season to taste. Cook, turning once, until golden and just cooked through (2 minutes each side). Set aside on a plate.
02   For citrus dressing, whisk ingredients in a bowl, season to taste, then pour half over fish (reserve remainder) and set fish aside.
03   Combine fennel, orange, onion, olives and herbs in a bowl, pour remaining dressing over, toss to combine, and serve scattered over fish.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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