4swordfish steaks (about 200gm each and 1cm thick)2 tbspolive oil2 tspfennel seeds, coarsely crushed3fennel bulbs, shaved, fronds reserved2oranges, thinly sliced½Spanish onion, shaved16large green olives, cheeks cut off pits1 cup(loosely packed) each mint and parsley, coarsely tornCitrus dressingJuiceof 1 orangeJuiceof 1 lemon60 ml(¼ cup) extra-virgin olive oil
Heat a frying pan over high heat, brush swordfish with oil, then scatter with fennel seeds and season to taste. Cook, turning once, until golden and just cooked through (2 minutes each side). Set aside on a plate.
For citrus dressing, whisk ingredients in a bowl, season to taste, then pour half over fish (reserve remainder) and set fish aside.
Combine fennel, orange, onion, olives and herbs in a bowl, pour remaining dressing over, toss to combine, and serve scattered over fish.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.