Broiled Swordfish with Fennel-Caper Slaw

For slaw: In a large bowl whisk together 3 tablespoons extra virgin olive oil, the lemon juice, capers, Dijon, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Add fennel, reserved fronds, and mint; toss to coat and let marinate at room temperature as you prepare swordfish.

Meanwhile, place a rack in top third of oven and preheat broiler. Line a rimmed sheet pan with aluminum foil.

Drizzle 1 tablespoon olive oil over swordfish and rub to coat sides. Season all over with salt and pepper. Place swordfish in prepared pan. Broil 5 minutes, flip fish, and continue to broil until fish is opaque and cooked through (140°F), 3 to 5 minutes more. Toss slaw and pile on swordfish. Serves 4.