Seared Swordfish with Fennel and Endive
Ingredients
- 1½ pounds skinless swordfish steak, trimmed of any bloodlines, divided into 5 portions
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil, divided
- 1 head fennel, core intact, cut into ½” wedges, plus fennel fronds for serving
- 2 Belgian endives, cores intact, quartered lengthwise
- ½ cup homemade chicken stock or low-sodium chicken broth
- 1 tablespoon white wine
- Fresh parsley leaves (for serving)
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