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Categories:
pine nuts extra-virgin olive oil onion fennel bulb garlic kosher salt fennel seeds saffron threads freshly ground black pepper golden raisins parsley extra-virgin olive oil cayenne pepper kosher salt freshly ground black pepper lemon wedges
Viewed: 68 - Published at: 6 years agoIngredients
- 1/3 cup pine nuts
- 1/3 cup extra-virgin olive oil
- 1 medium onion, halved and sliced
- 1 fennel bulb, cored and sliced
- 3 cloves garlic, peeled and smashed
- 2 large strips lemon peel
- 1 1/4 teaspoons kosher salt, plus additional for seasoning
- 1 teaspoon fennel seeds
- Pinch saffron threads
- Freshly ground black pepper
- 1/2 cup golden raisins
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 (8-ounce) swordfish steaks (about 1-inch thick)
- Extra-virgin olive oil, for brushing
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1 large ripe yellow or red tomato
- Freshly ground black pepper
- Lemon wedges, for serving
Method
- Prepare an outdoor grill with a high fire.
- For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes.
- Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan.
- Add the onion, fennel, garlic, lemon peel, 1 14 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes.
- Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes.
- Stir in 14 cup water, pine nuts, and parsley.
- Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more.
- Set aside.
- For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste.
- Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes.
- (Test by gently lifting a corner; if it sticks, cook a bit longer.)
- When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over).
- Cook about another 2 minutes, until grill marks appear.
- Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes.
- Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates.
- Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon.
