Recipe of the Month

Seared Swordfish with Fennel Slaw

Ingredients

  • Center cut swordfish pieces
  • 1 bulb fennel
  • 1 Tbs olive oil
  • 1 Tbs rice wine vinegar
  • 1 Tbs honey
  • Salt and pepper
  • Pinch cayenne


Cut fennel very thin and marinate in remaining ingredients in refrigerator for 2 hours.

Heat a sauté pan until hot and add a light film of canola oil. Add fish and sear on one side until caramelized (about 2-3 minutes). Turn fish over and cook another 2-3 minutes and let rest.

Serve fish with chilled fennel slaw.





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