Name: Swordfish and Fennel Skewers
Yield: Makes 12 Skewers
Ingredients: 1¼ pounds swordfish steak, skin removed, cut into 24 cubes; 1 medium fennel bulb; 3 tablespoons dry white wine; Salt and freshly ground black pepper; ½ teaspoon fennel seeds, crushed; 3 tablespoons olive oil

Preparation info

Makes
12
Skewers

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

You might feel a bit too old to be playing Go Fish, but with this recipe you can just “go swordfish” instead and stick to the game of Taboo you had planned. Or, if you prefer, you can substitute another firm, meaty fish like salmon or tuna.

Ingredients

1 medium fennel bulb
3 tablespoons dry white wine
3 tablespoons <

Starter
Dinner
Pescatarian
Gluten-free

Method

Trim the stalks from the fennel bulb, reserving the tender green fronds. Cut the tough base from the bulb, then halve it vertically. Cut out and discard the core and separate the layers. Cut the bulb pieces into roughly ¾-inch squares. Finely chop enough of the fennel fronds to make 2 tablespoons.</

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Ingredients

Method

Part of