Swordfish with lemon, chile, and fennel from Dinner: Changing the Game (page 122) by Melissa Clark

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Accompaniments: How to cook polenta for 4; Green beans with caper vinaigrette; Quick-roasted broccoli; Quick-roasted cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachel_ywqstg on April 03, 2026

    Delicious, light, and flavorful! The marinated fennel pairs well with the swordfish. I can see this pairing well with rice, bread, or pasta.

  • Acarroll on September 12, 2022

    Wow, so good. My grocery delivery left out the fennel so I did without, but I'm not sure it was really even needed. I used Meyer lemon which I would definitely do again, and sablefish. I would reduce the oil next time. Definitely needs a side.

  • bernalgirl on August 13, 2021

    Without a doubt one of my favorite ways to cook my favorite fish. I had some high quality hook-and-line caught swordfish (North Coast Seafood), and had read that poaching is a good method for previously frozen fish. This recipe results in tender, flavorful fish complimented by the lemony fennel salad. I look forward to making this again and again.

  • mpo on January 07, 2020

    I too really enjoyed this dish. The amount of flavor for the little work was very surprising! I placed arugula on top, and put the fennel salad on top of that, and served with some sauteed eggplant.

  • kari500 on December 17, 2019

    Strong 5 stars for this recipe. It's easy and it's delicious. I use Flexitarian's fennel salad recipe (ground up fennel seeds added to the seasoning). The swordfish comes out nicely cooked, not tough the way it can sometimes be when cooked as a steak. I bump up the chilies.

  • MollyB on May 29, 2019

    Loved this dish! Quick, easy, and very good. I made it with mahi-mahi, which worked beautifully. I served it with rice, which was pretty good, but I'd probably go with bread or linguine next time.

  • westminstr on April 15, 2019

    I've made this at least three times but somehow haven't left a note. This is my favorite way to cook swordfish. Don't forget bread to dip in the sauce.

  • TrishaCP on April 07, 2019

    This is absolutely great. So simple and delicious. I also served this with pasta tossed with pan juices (I added a bit more butter too). I just added the marinated fennel on top, but it could also be served on the side.

  • meduff on March 07, 2019

    This is all kinds of perfect and easy - super easy. It has some of my favorite things - lemon, fennel seeds, a little red pepper, butter add swordfish that wasn’t overcooked by using another one of Melissa’s secrets - cut the swordfish into cubes and cook them slowly in oil and butter. One of my favorite parts of this dish is the fennel that marinates in lemon and salt while the fish is cooking. That in and of itself is so very good- it is crunchy, salty, soaked with lemon - for me a total yum. This is meant to be a side or a garnish but I could make just this for a lunch and be happy. This marinated fennel will be used for many other things - all good. This recipe is everything I expected from this book. Excellent food, impressive to serve, and easy. Actually you could prep a lot of this in the morning and it would take a just a few minutes at night to heat the pan and cook.

  • Lepa on September 15, 2017

    I made this tonight for a dinner party (four adults and four children). I cooked some pappardelle, doubled the fish recipe, tossed it with the pan juices and a bit of extra butter, then added the swordfish back to the pan. It was an excellent way to feed a crowd, especially one that included children who were more interested in pasta than swordfish. I served it with a caprese salad and green beans and it was a lovely feast.

  • Lepa on August 17, 2017

    This was a huge hit in our house. It is the perfect weeknight supper- very simple and quick and the flavor is extraordinary. My kids even loved it. We had it with panzanella and it was the perfect quick, late summer meal.

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