2 Pounds Fresh Kings Swordfish, cut into 1” thick steaks
2 Pints Grape Tomatoes
2 Bulbs Fresh Fennel, sliced thin
1 Yellow Zucchini, sliced thin
1 Green Zucchini, sliced thin
½ Cup Clam Juice or Fish Stock
1 Cup Thinly Sliced Red Onion
2 Cups Pitted Oil-cured Olives, cut in half
6 Cloves of Garlic, sliced
¼ Cup Olive Oil
1 Cup Basil Leaves
4 Sprigs Fresh Thyme
Preheat oven to 350 Degrees
1. Season swordfish with salt and pepper.
2. Heat a large sauté pan, adding in olive oil and sauté fennel, yellow and green zucchini, red onions and grape tomatoes, seasoned with half of basil leaves and fresh thyme sprigs, salt and pepper. Sauté for 5 minutes, then add in sliced garlic. Add in clam juice or fish stock and reduce by half. Adjust seasoning with salt and pepper.
3. Pre heat a large sauté pan and drizzle swordfish with a little olive oil and sear both sides golden brown and transfer to a foil lined sheet and roast for 5 minutes in pre heated oven or until an internal temperature reaches 150 Degrees.
4. Place sauté fennel and zucchini mixture on a platter and top with roasted KINGS Swordfish. Garnish with the balance of basil leaves.