Rethink your slaw. Here, shaved fennel, capers, lemon juice, and mint come together in a zippy version.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

380 calories; fat 25g; cholesterol 108mg; saturated fat 5g; carbohydrates 5g; mono fat 15g; poly fat 4g; insoluble fiber 2g; sugars 3g; protein 34g; vitamin a 807.8IU; vitamin c 11.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 13.6mg; vitamin b6 0.9mg; folate 23mcg; vitamin b12 2.6mcg; sodium 289mg; potassium 973mg; calcium 42mg; iron 1.3mg.