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Swordfish and Fennel Skewers
- Makes
12
Skewers - Difficulty
Easy
By Cynthia Nims
Published 2010
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.
Ingredients
1 3 tablespoons 3 tablespoons
Method
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
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