Swordfish With Lemon And Fennel
Ingredients
- 1 ½ pounds swordfish steaks, about 1-inch thick
- Kosher salt and freshly ground black pepper
- ½ teaspoon fennel seeds
- 1 ½ tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Finely grated zest of 1/2 lemon
- ¼ teaspoon crushed red chile flakes, more to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh fennel fronds
- Lemon wedges, for serving
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