Fennel and Black Peppercorn Crusted Swordfish with Pan Roasted Carrots

Ingredients

• For the swordfish:
• 4 swordfish steaks, about 6 ounces each and 3/4 of an inch thick
• kosher salt.
• 1 1/2 teaspoons whole black peppercorns
• 1 tablespoon fennel seed
• 1 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• For the swordfish and carrots
• 20 medium sized carrots of different colors, trimmed and peeled
• 1 large fennel bulb, trimmed , outer layer removed and shaved into thin slices
• 1 large yellow onion, peeled and cut into 1/2 inch wedges
• 10 cloves of garlic, trimmed and peeled
• kosher salt and fresh ground pepper
• 4 teaspoons unsalted butter
• 1 tablespoon total of equal parts parsley, chives and thyme, minced

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