Seared Swordfish with Fennel and Endive

endive fennel fish swordfish food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftover fish for lunch Servings

Source

Ingredients

1½ pounds skinless swordfish steak, trimmed of any bloodlines, divided into 5 portions

Kosher salt and freshly ground pepper

2 tablespoons olive oil, divided

1 head fennel, core intact, cut into ½” wedges, plus fennel fronds for serving

2 Belgian endives, cores intact, quartered lengthwise

½ cup homemade chicken stock or low-sodium chicken broth

1 tablespoon white wine

Fresh parsley leaves (for serving)

Method

Preheat oven to 425°. Season fish with salt and pepper. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add fennel and cook until golden brown and crisp-tender, about 4 minute per side. Add endive quarters and let brown on both cut sides, about 2 minutes per side. Transfer vegetables to a plate and wipe out skillet.

Heat remaining 1 Tbsp. oil in skillet. Add fish and cook until browned on both sides, about 3 minutes per side. Turn off heat; add chicken stock, fennel, and endive wedges. Transfer skillet to oven and cook until fish is just cooked through, about 5 minutes. Reserve 1 portion of fish for tomorrow’s lunch.

Remove vegetables and remaining fish from skillet and whisk wine into liquid. If juices are runny, cook over medium-high heat until sauce is thick and slightly reduced, about 3 minutes.

To serve, pour sauce over fish and vegetables; top with parsley leaves and fennel fronds.