Recipe: Swordfish with tomatoes and fennel

(Ricardo DeAratanha / Los Angeles Times)

Swordfish with tomatoes and fennel

Total time: 40 minutes

Servings: 4 to 6

2 ( 3/4 - to 1-pound) swordfish steaks


Freshly ground black pepper

3 tablespoons olive oil

1 clove garlic, thinly sliced

1 1/2 teaspoons fennel seeds

1/2 cup white wine

1/2 pound whole cherry tomatoes

2 tablespoons slivered basil leaves

1. Pat the swordfish steaks dry with a paper towel on both sides. Season each side with a pinch each of salt and pepper and set aside.

2. Heat the olive oil, garlic and fennel seeds in a skillet over medium heat until the garlic softens and becomes fragrant, about 3 minutes.

3. Lay the swordfish steaks on top of the garlic and fennel seeds and cook until they turn white on the cooked side, 5 minutes. Turn the steaks over, laying them on top of any excess garlic and fennel seeds and cook another 5 minutes.

4. Add the white wine and tomatoes, cover the pan tightly and reduce the heat to a gentle simmer. Cook until the meat is easily penetrated with a skewer or paring knife (the swordfish must be well-done or it will be fibrous). Timing will vary depending on the thickness of the steaks -- thin steaks may take less than 5 minutes while very thick steaks may take as long as 15 minutes.

5. Remove the lid and transfer the swordfish to a heated platter. Increase the heat under the skillet to high and cook until the liquid in the pan reduces to a syrupy sauce, about 5 minutes. Pour any liquid that has collected in the platter into the sauce and stir in the basil.

6. Pour the sauce over the swordfish steaks and serve immediately.

Each of 6 servings: 235 calories; 25 grams protein; 2 grams carbohydrates; 1 gram fiber; 12 grams fat; 2 grams saturated fat; 48 mg. cholesterol; 115 mg. sodium.