Busters Recipes

Swordfish with fennel and Parmesan

Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6 servings

Ingredients:
2 bulbs fennel, stalks removed, fronds reserved
3 Tbsps. butter or olive oil
3 swordfish steaks, about 8 ounces each
1 tsp. coarse salt
1/2 tsp. cracked pepper
1/4 tsp. ground red pepper
1/2 cup grated Parmesan cheese
1/4 cup Pernod or dry white wine

1. Heat oven to 325 degrees. Heat a medium saucepan of water to a boil. Trim fennel bulbs; slice thinly. Add to boiling water; cook 10 minutes. Drain. Place in bowl; toss with 1 tablespoon butter and 1/4 teaspoon salt. Set aside.

2. Meanwhile, season swordfish with remaining 3/4 teaspoon salt, cracked pepper and red pepper. Heat remaining 2 tablespoons butter over medium-high heat in large oven-safe skillet; add fish. Cook until lightly browned on one side, 3 minutes. Arrange fennel around halibut. Sprinkle Parmesan over fennel.

3. Roast until fish is almost cooked through, about 7 minutes. Transfer fish and fennel to a platter; keep warm. Heat skillet over high heat; add Pernod, stirring to scrape up browned bits. Cook 1 minute. Spoon sauce over fish.