Swordfish Steaks in Tomato, Fennel, and Citrus Sauce from Lighter, Quicker, Better: Cooking for the

Name: Swordfish Steaks in Tomato, Fennel, and Citrus Sauce from Lighter, Quicker, Better: Cooking for the
Ingredients: Fennel sprigs, for garnish; Salt; Freshly ground black pepper; 4 swordfish steaks, about ½ inch thick (6 to 8 ounces each); 1 very thin lemon slices; 1 strip orange zest (about 2 × ½ inch), cut into very thin slivers; ½ teaspoon fennel seeds; 1 tablespoon extra virgin olive oil; ½ cup chopped onion; 1 small fennel bulb, well trimmed with feathery tops reserved, bulb quartered and thinly sliced crosswise (about ¾ pound); 1 garlic clove, crushed; 1 can (14½ ounces) Italian plum tomatoes, with juice; 3 strips lemon zest (about 2 × ½ inch), cut into ¼-inch dice

app.ckbk.com

This dish is based on a recipe from chef Michel Richard, which we both enjoyed at his Citrus Restaurant in Los Angeles. Broiling the fish right in the sauce keeps the flesh moist. Another oily, ric...

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Ingredients

Fennel sprigs, for garnish
Salt
Freshly ground black pepper
4 swordfish steaks, about ½ inch thick (6 to 8 ounces each)
1 very thin lemon slices
1 strip orange zest (about 2 × ½ inch), cut into very thin slivers
½ teaspoon fennel seeds
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 small fennel bulb, well trimmed with feathery tops reserved, bulb quartered and thinly sliced crosswise (about ¾ pound)
1 garlic clove, crushed
1 can (14½ ounces) Italian plum tomatoes, with juice
3 strips lemon zest (about 2 × ½ inch), cut into ¼-inch dice