Prime Rib Of Swordfish
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Sea Salt1 cup
Extra-Virgin Olive Oil1 cup
Fennel Seed3 tbsps
Coriander Seed3 tbsps
Kosher SaltDirections:
1
Preheat oven to 350 degrees F
2
Set a rack inside a baking sheet
3
Season the swordfish with sea salt and the Fennel Spice Rub, pressing the spices into the flesh
4
Tie the swordfish crosswise at 3 evenly spaced places (not imperative but it will hold together a little easier)
5
Heat the olive oil in a 12-inch skillet over medium heat
6
Brown the swordfish on all sides, turning occasionally, about 15 minutes total
7
Place the swordfish on the rack inside the baking sheet and roast until the internal temperature reaches 120 degrees F, or about 30 minutes
8
Allow the fish to rest at room temperature for 10 minutes before carving
9
Cut the strings to remove, and carve the swordfish crosswise into 1/2-inch slices
10
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat, tossing frequently so the seeds toast evenly
11
Watch carefully as they can easily burn
12
When light brown and fragrant, pour the seeds onto a plate to cool
13
They must be cool before grinding, or they will gum up the blades
14
Pour the seeds into a blender and add the salt
15
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds
16
Store in a tightly sealed glass jar in a cool, dry place, or freeze
17
Yield: about 1 1/4 cups