Broiled Swordfish with Fennel-Caper Slaw

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

Broiled Swordfish with Fennel-Caper Slaw
Photo: Carson Downing
Total Time:
30 mins


  • 4 tablespoon extra-virgin olive oil, divided

  • Juice of 1 lemon

  • 2 teaspoon capers, rinsed, drained, and chopped if large

  • 1 teaspoon Dijon mustard

  • Kosher salt

  • Freshly ground black pepper

  • 1 medium fennel bulb, trimmed, quartered, and very thinly sliced (reserve chopped fronds)

  • 1 tablespoon chopped fresh mint

  • 4 6-ounce swordfish steaks (about 1-inch thick)


  1. 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.

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

  3. 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 (per serving)

380 Calories
25g Fat
5g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 25%
Cholesterol 108mg 36%
Sodium 289mg 13%
Total Carbohydrate 5g 2%
Total Sugars 3g
Protein 34g
Vitamin C 11.7mg 59%
Calcium 42mg 3%
Iron 1.3mg 7%
Potassium 973mg 21%
Folate, total 23mcg
Vitamin B-12 2.6mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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