Swordfish and Fennel Skewers

Preparation info
  • Makes


    • Difficulty


Appears in
Gourmet Game Night

By Cynthia Nims

Published 2010

  • About

You might feel a bit too old to be playing Go Fish, but with this recipe you can just “go swordfish” instead and stick to the game of Taboo you had planned. Or, if you prefer, you can substitute another firm, meaty fish like salmon or tuna.


  • 1 medium fennel bulb
  • 3 tablespoons dry white wine
  • 3 tablespoons <


Trim the stalks from the fennel bulb, reserving the tender green fronds. Cut the tough base from the bulb, then halve it vertically. Cut out and discard the core and separate the layers. Cut the bulb pieces into roughly ¾-inch squares. Finely chop enough of the fennel fronds to make 2 tablespoons.</