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Swordfish With Tomato Fennel Sauce
1 tablespoon olive oil
1 cup chopped onion
1 fennel bulb, thinly sliced
1 14 1/2 ounce can diced tomatoes
1 teaspoon lemon zest
1 teaspoon salt, divided
1/2 teaspoon fennel seeds
4 swordfish steaks, about 1 1/2 pounds
Preheat the broiler and coat the broiler pan with cooking spray.
Heat the olive oil in a nonstick skillet over medium heat. Add the onion and fennel and cook, stirring occasionally, for 10 minutes, or until vegetables are very soft. Add the tomatoes, lemon zest and 1/2 teaspoon of the salt and simmer an additional 10 minutes.
Sprinkle the fennel seeds and remaining 1/2 teaspoon of salt over the swordfish steaks. Broil 3 to 5 minutes on each side, or until the swordfish just loses its translucency in the center.
To serve, spoon the sauce around each swordfish steak.
Yields 4 servings.
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Swordfish With Tomato Fennel Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Swordfish With Tomato Fennel Sauce
1 tablespoon olive oil
1 cup chopped onion
1 fennel bulb, thinly sliced
1 14 1/2 ounce can diced tomatoes
1 teaspoon lemon zest
1 teaspoon salt, divided
1/2 teaspoon fennel seeds
4 swordfish steaks, about 1 1/2 pounds
Preheat the broiler and coat the broiler pan with cooking spray.
Heat the olive oil in a nonstick skillet over medium heat. Add the onion and fennel and cook, stirring occasionally, for 10 minutes, or until vegetables are very soft. Add the tomatoes, lemon zest and 1/2 teaspoon of the salt and simmer an additional 10 minutes.
Sprinkle the fennel seeds and remaining 1/2 teaspoon of salt over the swordfish steaks. Broil 3 to 5 minutes on each side, or until the swordfish just loses its translucency in the center.
To serve, spoon the sauce around each swordfish steak.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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