Swordfish with fennel-saffron compote Recipe | Food Network UK

Ingredients

• For the fish
• 4 (225g) swordfish steaks (about 2.5cm thick)
• Extra-virgin olive oil, for brushing
• 1/8 tsp cayenne pepper
• Salt
• 1 large ripe yellow or red tomato
• Freshly ground black pepper
• Lemon wedges, for serving
• For the compote
• 40g pine nuts
• 85ml extra-virgin olive oil
• 1 medium onion, halved and sliced
• 1 fennel bulb, cored and sliced
• 3 cloves garlic, peeled and smashed
• 2 large strips lemon peel
• 1 1/4 tsp salt, plus additional for seasoning
• 1 tsp fennel seeds
• Pinch saffron threads
• 50g sultanas
• 60ml water
• 3 tbsps chopped fresh flat-leaf parsley