Swordfish steaks with green olive salsa verde - Better Homes & Gardens Australia

Ingredients

• Sea salt flakes and freshly ground cracked black pepper, to taste
• 6 x 120g swordfish steaks
• 3 Tbsp olive oil
• Pickled fennel
• 600ml water
• 400ml white wine vinegar
• 4 star anise
• 2 cinnamon sticks
• 2–3 bay leaves
• 1/2 bunch thyme
• 1 Tbsp caster sugar
• 4–6 small bulbs of fennel
• Green olive salsa verde
• 100g pine nuts, toasted
• 1 cup pitted green Sicilian olives, roughly chopped
• 50g baby capers, finely chopped
• 2 birdseye chillies, finely chopped
• 1/2 cup extra virgin olive oil
• Juice and zest of 1 lemon
• 1 tsp dijon mustard
• 1 bunch flat-leaf parsley, roughly chopped
• 1 bunch basil, roughly chopped
• 1 bunch tarragon, roughly chopped