Grilled Swordfish with Fennel

Instructions

1. 1

   Preheat grill to medium-high heat, aiming for 400°F. Pat swordfish steaks dry with paper towels and brush both sides with 1 tablespoon olive oil. Season generously with salt and pepper.

   Tip: Dry fish prevents sticking and promotes better searing on the grill.

2. 2

   Toss fennel halves with 2 tablespoons olive oil, salt, and pepper. Place cut-side down on the grill and cook for 4-5 minutes until charred, then flip and cook another 4-5 minutes until tender. Set aside.

   Tip: Fennel should be fork-tender but still hold its shape; don't overcook.

3. 3

   While fennel cooks, combine lemon juice, white wine, honey, minced garlic, and fresh fennel fronds in a small saucepan. Bring to a simmer over medium heat and reduce by half, about 5 minutes.

   Tip: Reducing the glaze concentrates flavors and creates a silky consistency.

4. 4

   Grill swordfish steaks for 4-5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily but remains moist. Arrange thyme sprigs on top during the final minute for subtle flavor infusion.

   Tip: Swordfish is firm; avoid moving steaks too early to achieve nice grill marks.

5. 5

   Remove glaze from heat and whisk in cold butter and lemon zest until the mixture is glossy and emulsified.

   Tip: Adding butter off-heat prevents the sauce from breaking and adds richness.

6. 6

   Arrange grilled fennel on serving plates, place a swordfish steak alongside, and drizzle the warm citrus-fennel glaze over both. Garnish with remaining fresh fennel fronds and extra lemon zest.

   Tip: Serve immediately while the fish is still warm and the glaze is at its most luxurious.