Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit
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Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit
Recipe By Andy Allen
Ingredients
300 g loin piece of swordfish
1 tbs toasted fennel seeds
zest of 1 lemon
2 tbs Squeaky Gate extra virgin olive oil
salt and pepper
2 heads radicchio - quartered
1 grapefruit - peeled and diced
10 Coles deli green olives - pitted and halved
1 baby fennel - finely sliced
1/4 cup toasted pistachios - roughly chopped
1 handful parsley leaves
1 handful mint leaves
2 tbs Coles red wine vinegar
3 tbs Squeaky Gate extra virgin olive oil
Method
For the fennel rub, slightly crush the fennel seeds in a mortar and pestle and then mix in the lemon zest, extra virgin olive oil and season with salt and pepper. Pour the marinade over the swordfish and leave to marinate for about an hour.
Preheat your oven to 180 degrees (C).
Place a griddle pan over a medium heat. Once hot, add the swordfish to the pan and cook for 2 minutes on each side. You're just looking to set the fennel seeds on the flesh and slightly caramelise. Transfer the swordfish to a roasting tray and place it in the oven for about 6 minutes, or until the internal temperature reaches 38 degrees. Once you’ve removed the swordfish from the oven let it rest and the temperature should continue to rise to 45 degrees (C).
While the swordfish is in the oven, turn the heat up on the griddle pan to high and lay the quartered radicchio out on your chopping board. Drizzle with a decent amount of olive oil and season well with salt and pepper. Transfer the radicchio to the hot griddle pan and cook for 2 minutes on both sides. Before they come off the pan, pour over the red wine vinegar.
Just before you carve the swordfish, cut the core from the radicchio and toss with the diced grapefruit, green olives, sliced fennel, pistachios, and herbs. Dress with a drizzle of olive oil, a touch more red wine vinegar and season with salt and pepper. Transfer the grilled radicchio salad to your serving bowl.
Carve the swordfish and serve with a drizzle of olive oil and a lemon cheek.
