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

Sheela Prakash
Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

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; total fat 25g; saturated fat 5g; polyunsaturated fat 4g; monounsaturated fat 15g; cholesterol 108mg; sodium 289mg; potassium 973mg; carbohydrates 5g; fiber 2g; sugar 3g; protein 34g; trans fatty acid 0g; vitamin a 808IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 14mg; vitamin b6 1mg; folate 23mcg; vitamin b12 3mcg; calcium 42mg; iron 1mg.