SAUTEED SWORDFISH WITH FENNEL

Sauteed Swordfish With Fennel image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

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Ingredients

1 medium bulb fennel
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
Coarse salt and freshly ground pepper to taste
1 swordfish steak (about 1 pound)
2 lemon quarters

Steps:

Quarter fennel and cut awaytough base. Slice quarters thin.
Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes). Remove to a heated plate and keep warm.
Add remaining tablespoon oil. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
Cut the steak in half. Place each half on an individual plate with the sauteed fennel on the side. Garnish with lemon and serve.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 6 grams, Protein 47 grams, SaturatedFat 6 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams