Fennel and Black Peppercorn Crusted Swordfish with Pan Roasted Carrots
This is a bistro dish if there ever was one. The fennel black peppercorn crust goes great with swordfish and carrots go great with fennel. It is a win, win in my mind. The thing I know about swordfish is the closer the steak is to the belly the more fat it will have, hence the better the flavor and less sinew. The other thing is it is a steak so you have to treat it like one, and I am not talking about temperature, but letting it rest so it relaxes and becomes tender. Then you reheat it and finish cooking it.
Ingreadient
- 4 swordfish steaks, about 6 ounces each and 3/4 of an inch thick
- kosher salt.
- 1 1/2 teaspoons whole black peppercorns
- 1 tablespoon fennel seed
- 1 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 20 medium sized carrots of different colors, trimmed and peeled
- 1 large fennel bulb, trimmed , outer layer removed and shaved into thin slices
- 1 large yellow onion, peeled and cut into 1/2 inch wedges
- 10 cloves of garlic, trimmed and peeled
- kosher salt and fresh ground pepper
- 4 teaspoons unsalted butter
- 1 tablespoon total of equal parts parsley, chives and thyme, minced
Direction
Sign-Up/Login to continue ReadingRecipe Categories
