Swordfish With Lemon and Fennel Recipe (2024)

Perfect one-pot dinner for two people with 1/2 lb. of swordfish. Sliced a whole fennel bulb crosswise and sauteed it first in the oil and butter, with 1 clove of minced garlic, fennel seeds, and lemon zest. I omitted the chile flakes. When the fennel had softened a bit, but was still not done, I added the swordfish and turned the pieces with tongs until they were done. Added fresh Meyer lemon juice and chopped fennel fronds leftover from the bulb when serving. Salt and pepper at the table.

We live in RI, where locally caught swordfish is a plentiful and always fresh market staple. This has become my go-to recipe, combining as it does our favorite Provençal/Sicilian flavors (fennel seed, red pepper flakes, garlic, salt and fresh-ground tellicherry) with quick and easy preparation. It is important to season the swordfish cubes generously with salt and pepper and then let them sit for a bit. I quarter and steam the fennel bulb that supplies the frond garnish to use as the vegetable.

I've made this many times and it is a real crowd pleaser. I do a quick marinate of the sword fish cubes in EVOO, lemon, garlic. Delicious and very moist!

This was delicious. I did add some capers to the sauce in the pan... excellent flavors. Will definitely add this recipe to our fish rotation!

We've had this several times. I've always used cod, and it's delicious.

Simple, simple, simple. and really good. Will definitely make again. I made pappardelle and added it to the pan with a little pasta water to make the sauce go a tiny bit further. Served it with a fennel and artichoke heart salad with lemon and olive oil.

Try adding vermouth with the lemon juice to yield more sauce.

This is delicious, easy, quick, and almost foolproof. I used the specified amounts of garlic, fennel seeds, lemon zest and juice, etc. on one pound of swordfish, for two portions. If I was making this for four, I would probably use two pounds of fish and double those amounts. Fish was perfectly cooked, pretty, and tasty. Served with sautéed Tuscan kale and rice pilaf. Will make this again.

My swordfish loving husband really loved this dish. It will be repeated often. I couldn't find my fennel seeds so I substituted fresh tarragon which worked very well.

Made a 2nd time with tuna and sauteed the fennel bulb in oil and butter as others advised. Took the fennel out to cook the fish and then added it back in at the end to reheat. Absolutely excellent. The tuna has more of its own flavor while the swordfish is a vehicle for the spicing, but both were outstanding.

This is a winner! I had half of a fennel bulb so similar to a previous commenter I chopped it and added that to the pan before the fish. I also added capers since I was trying to decide between this recipe and the swordfish piccata, which I have made and loved but glad I went with the fennel this time around. This got the review from my husband and I, “this is restaurant good!”. High praise indeed. Thanks Melissa, another home run!

Good with halibut

This is perfect as is, but I like the idea, suggested by another cook, to sauté a sliced bulb of fennel in the oil and butter and then proceed with the recipe.

Careful, easy to over cook. Also easy to let the pepper become too dominant.

OUTstanding! I didn't have fennel so couldn't use the fronds, but I had the seed and used it. Otherwise made as directed with some flat leaf parsley for garnish. I expected to be able to pull off the skin but I did have to cut it off as directed using a very sharp edge. Could probably do it with tuna but the swordfish was perfect. May be my new favorite. Sorry Monsieur Franey!

Delish! First, I thinly sliced fennel bulbs and stalks on a mandolin and sautéed them in butter and oils as some other commenters did, Put them in a bowl while I cooked the fish as directed and added capers and cherry tomato halves. Also used Aleppo pepper instead of red pepper flakes! Served the fish on a bed of fennel. Sooo good!

Delish. Followed others' suggestion to cook fennel bulb first, and also added thinly sliced haiurei turnips, cooked til nearly soft and added the fish. Nice one pot meal. Will make again!

Added white wine and capers to extend the sauceDelicious!

So simple. So delicious. The fennel seeds are perfect. I used a bit of Thai basil to finish rather than fennel fronds.

I’d give this 6 stars, if I could. I upp’d the spices and reduced the fat. It was a hit and this method made it so much easier to not overcook the swordfish.

I added 2 fennelBulbs that I sautéed first slowly until soft. Set fennel aside and continued with the recipe. It’s unbelievably delicious.

Really great and super easy. Can try

Good and easy. Marinated the fish in salt, pepper, lemon, garlic, fennel and a little olive oil while prepping salad and roasting small cubes of potatoes and fennel. Added a little vermouth and pat of cold butter to finish fish and give it more sauce and threw everything on top of the salad.

Have made this a few times - always easy and delicious and I love the fennel fronds as a garnish. This time I realized I had no lemons, so I used an orange instead. A great "mistake"! I'll probably still stick with lemons if I have them, but the orange flavor went super well with fennel.

I made this once with toasted crushed coriander seeds and cilantro, and it was fantastic. Then I made it with fennel seeds and fronds as specified and was not happy. Maybe heat was too high or maybe this piece of sword was particularly dense and needed too much time to cook but the garlic browned too much and was bitter with the fennel seeds. Next time I’m going back to coriander/cilantro.

Used dill instead of fennel as that is what I had. Wonderful

Excellent. Try nexr time with fennel bulb and not just seeds

I've made this so many times and it's so delicious, easy and quick. Highly recommend. I follow the recipe as written. It's prefect.

Basically I doubled the toppings and was very pleased. I chopped up the stalks of fennel and cooked them first in oil and butter, as a side vegetable. Use the same pan to save on clean up time.

Really nice recipe that highlights the fabulous flavor of the Swordfish Belly. Loved it.