 Cooking Spiced Swordfish
With fennel & mint salad:
Combine 2 teaspoon crushed coriander seeds with some salt & pepper. Brush 4 swordfish steaks (about 200g each) fillets with little of oil & rub over the spice mix. Set aside.
Discard the tough outer layer of fennel (1 large fennel bulb, trimmed), cut the bulb in half. Place in bowl with 1 crushed garlic clove, 2 tablespoon baby capers in salt, couple of mint leaves, remaining oil & lemon juice. Season with salt & pepper (Oregano).
Cook the sword fish steaks in preheated ridged grill pan for 2mins on each side. Wrap in foil & leave to rest for 5mins. Serve & add any juices with the fennel salad. | 
02-12-2010, 01:20 PM
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