Pan Fried Swordfish with Flaked Chilies and Caramelized Fennel

Serves 4

Ingredients:
6 tablespoons/90 ml extra virgin olive oil
1 teaspoon/about 2 g ground dried red chili flakes
4 six-ounce swordfish steaks (each about 3/4 inch/2 cm thick)
Sea salt
3 fennel bulbs — about 2 1/4 pounds cut crosswise into 1/3" thick x 1cm thick slices, rings of slices kept intact
2 tablespoons/25 g drained extra fine capers
2 tablespoons/5 g finely chopped fresh flat leaf parsley
2 tablespoons/5 g thinly sliced fresh basil
2 lemons, juiced

Method:

To marinate the swordfish:

Stir 2 tablespoons/30 ml of oil and the chili flakes in a baking dish.  Coat both sides of the swordfish steaks with the oil mixture.  Sprinkle the swordfish with salt.  Cover and refrigerate while preparing the fennel.

To prepare the fennel:

Heat 2 tablespoons/30 ml of olive oil in a heavy large sauté pan over high heat. Place half of the rings of sliced fennel cut sides down in the hot pan.  Season the fennel with salt.  Cook for 3 minutes per side, or until golden brown and tender.  Transfer the caramelized fennel to a plate.  Repeat with the remaining 2 tablespoons/30 ml of oil and fennel.

Toss all the fennel in the pan. Stir in the capers, parsley and basil. Set aside while cooking the swordfish.

To finish and serve:

Heat a very large sauté pan over medium-high heat.  Add the swordfish steaks to the hot pan and cook for 2 to 3 minutes, or until golden brown on the bottom.  Turn the swordfish steaks over and cook for a further 1 to 2 minutes, or until the fish is just cooked through but still moist and juicy.

Set the fennel mixture over medium heat.  Pour the lemon juice over the fennel mixture and toss to coat.  Season the fennel mixture to taste with salt.  Using tongs, place the fennel mixture in the center of 4 dinner plates, reserving any juices in the pan.  Place the swordfish atop the fennel mixture.  Drizzle with the reserved juices and serve.