Ingredients
- 2 pounds swordfish steaks (or salmon fillets, skin removed, cut into 2-inch chunks)
- 1/2 cup olive oil
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 fillets (10 grams) anchovy
- 2 garlic cloves, smashed and peeled
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 2 teaspoons finely chopped shallots
- 1 tablespoon finely grated lemon zest
- 5 tablespoons fresh lemon juice
- 1/4 teaspoon granulated sugar
- 1/4 cup chopped mint (fresh lightly packed coarsley chopped)
- 1 lemon, whole (cut into 4 to 6 wedges)
- 9 to 12 ounces lavash bread (optional. approximately, 4-6 slices)
How to Make
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Step 1: Toss the fish with the 1 tablespoon oil and season with salt and pepper.
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Step 2: Put the anchovy fillets, garlic, and fennel seeds on a cutting board and finely chop them together.
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Step 3: 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.
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Step 4: 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.
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Step 5: Prepare a medium-hot fire in a grill or preheat a ridged grill pan over medium-high heat.
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Step 6: 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.
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Step 7: 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.
We hope you enjoy this recipe!
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