This dish captures the essence of Italian coastal cooking with its smoky, char-grilled swordfish paired with sweet, caramelized fennel. The firm texture of the swordfish holds up beautifully to high heat, absorbing the flavors of olive oil and herbs. The roasted fennel bulbs offer a mild anise sweetness that balances the rich fish, while crisp green beans add a fresh crunch. A vibrant sauce made with garlic, parsley, oregano, and lemon juice ties everything together with a bright, zesty finish. It’s an elegant yet simple meal perfect for summer gatherings or a sophisticated weeknight dinner. The combination of textures and flavors makes this a memorable dining experience that feels both rustic and refined.
Pescespada Alle Brace
Description
This dish captures the essence of Italian coastal cooking with its smoky, char-grilled swordfish paired with sweet, caramelized fennel. The firm texture of the swordfish holds up beautifully to high heat, absorbing the flavors of olive oil and herbs. The roasted fennel bulbs offer a mild anise sweetness that balances the rich fish, while crisp green beans add a fresh crunch. A vibrant sauce made with garlic, parsley, oregano, and lemon juice ties everything together with a bright, zesty finish. It's an elegant yet simple meal perfect for summer gatherings or a sophisticated weeknight dinner. The combination of textures and flavors makes this a memorable dining experience that feels both rustic and refined.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Place fennel bulbs in a casserole dish, splash with chicken stock, and sprinkle with salt and pepper.
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Cover and bake fennel for about 1 hour, basting often, until tender but not mushy. Drain and set aside, reserving pan liquid for other uses.
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Bring a pot of lightly salted water to a boil. Add green beans and boil for 4 to 5 minutes until crisp-tender. Drain and set aside.
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Rub swordfish slices with olive oil and season with salt and pepper.
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Grill swordfish for about 4 minutes on each side, or until cooked through. Alternatively, broil or barbecue if no wood-fired grill is available.
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In a bowl, combine chopped garlic, parsley, fresh and dried oregano, lemon juice, and hot water.
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Whisk in olive oil, salt, and pepper to create the sauce. Let sit for several hours if possible to allow flavors to meld, mixing again before use.
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Heat the cooked fennel in the 375ðF (191ðC) oven for about 20 minutes to warm through.
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Heat drained green beans in a skillet with a few drops of olive oil and lemon juice, seasoning with salt and pepper.
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Plate the grilled swordfish, garnish with warm fennel and sautéed green beans, and spoon sauce over the top or serve on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 191.2kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 2.6g13%
- Cholesterol 71.2mg24%
- Sodium 65.6mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 21.6g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The sauce can be made several hours ahead of time. Store covered in the refrigerator for up to a week. Bring to room temperature or slightly warmer before serving for the best flavor.
Save the fennel baking liquid for use in soups or other dishes to reduce waste and add flavor.
If you don't have a wood-fired grill, a standard gas grill, charcoal grill, or oven broiler works well for cooking the swordfish.
Swordfish is a firm fish that holds up well to grilling. Look for steaks that are about 3/4 inch thick for even cooking.
