Charred Swordfish With Mint Vinaigrette
June 24, 2016
"This fish dish is flavored with a vivid vinaigrette seasoned with garlic, lemon zest, shallots, fennel seeds, to name a few. Salmon can be used too in place of the swordfish."
- Serving Size: 1 (405.1 g)
- Calories 800.7
- Total Fat - 48.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 151.7 mg
- Sodium - 504.7 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 3.5 g
- Sugars - 6.5 g
- Protein - 51.9 g
- Calcium - 209.7 mg
- Iron - 3.9 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.5 mg
Toss the fish with the 1 tablespoon oil and season with salt and pepper.
Put the anchovy fillets, garlic, and fennel seeds on a cutting board and finely chop them together.
Heat the remaining 1/2 cup oil in a small skillet over medium heat until it just starts to shimmer. Remove from the heat, stir in the anchovy mixture and red pepper, and stir constantly until the oil cooks.
Combine the shallot, lemon zest, juice, sugar, and 1/2 tsp. salt in a large bowl. Scrape in the anchovy mixture and stir to combine.
Prepare a medium-hot fire in a grill or preheat a ridged grill pan over medium-high heat.
Cook the fish in batches, if necessary, turning to sear on all four sides, for 2 - 3 minutes per side. Toss the pieces of fish in the vinaigrette and let sit for 4 minutes.
Stir the mint into the vinaigrette and let it sit for 1 minute more. Using slotted spoon, transfer the fish to a serving platter or individual plates, garnish with lemon wedges, and serve with the lavash, if using.
Tips & Variations
No special items needed.