Sauteed Swordfish With Fennel

Ingredients

• 1 medium bulb fennel
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• Coarse salt and freshly ground pepper to taste
• 1 swordfish steak (about 1 pound)
• 2 lemon quarters

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    239 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 74 milligrams cholesterol; 104 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Quarter fennel and cut awaytough base. Slice quarters thin.
2. Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes). Remove to a heated plate and keep warm.
3. Add remaining tablespoon oil. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
4. Cut the steak in half. Place each half on an individual plate with the sauteed fennel on the side. Garnish with lemon and serve.