Name: Insalata di pesce spada
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 swordfish steaks (about 200gm each and 1cm thick); 2 tbsp olive oil; 2 tsp fennel seeds, coarsely crushed; 3 fennel bulbs, shaved, fronds reserved; 2 oranges, thinly sliced; ½ Spanish onion, shaved; 16 large green olives, cheeks cut off pits; 1 cup (loosely packed) each mint and parsley, coarsely torn; Citrus dressing; Juice of 1 orange; Juice of 1 lemon; 60 ml (¼ cup) extra-virgin olive oil

Insalata di pesce spada

Australian Gourmet Traveller recipe for insalata di pesce spada.

Serves 4

Prep

20M

Cook

Total

25M

Skip to Recipe

The meaty flesh of swordfish is very popular in Italy, particularly in the south. You can serve the fish as steaks or break it up and toss it through this salad of fennel, oranges and green olives.

Ingredients

4 swordfish steaks (about 200gm each and 1cm thick)

2 tbsp olive oil

2 tsp fennel seeds, coarsely crushed

3 fennel bulbs, shaved, fronds reserved

2 oranges, thinly sliced

½ Spanish onion, shaved

16 large green olives, cheeks cut off pits

1 cup (loosely packed) each mint and parsley, coarsely torn

Citrus dressing

Juice of 1 orange

Juice of 1 lemon

60 ml (¼ cup) extra-virgin olive oil

Method

Main

1.Heat a frying pan over high heat, brush swordfish with oil, then scatter with fennel seeds and season to taste. Cook, turning once, until golden and just cooked through (2 minutes each side). Set aside on a plate.

2.For citrus dressing, whisk ingredients in a bowl, season to taste, then pour half over fish (reserve remainder) and set fish aside.

3.Combine fennel, orange, onion, olives and herbs in a bowl, pour remaining dressing over, toss to combine, and serve scattered over fish.