Swordfish and Fennel Skewers


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 olive oil
  • ½ teaspoon fennel seeds, crushed
  • Salt and freshly ground black pepper
  • pounds swordfish steak, skin removed, cut into 24 cubes


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.

Combine the wine, olive oil, fennel seeds, chopped fennel, and a good pinch each of salt and pepper in a medium bowl. Stir to mix, then add the swordfish, stirring gently to evenly coat the fish. Refrigerate for 1 hour, stirring once or twice. Soak 12 (6-inch) bamboo skewers or sturdy picks in cold water for at least 1 hour.

When you are ready to cook the fish, preheat an outdoor grill or the broiler. Thread 2 swordfish cubes onto each skewer, alternating with pieces of fennel bulb. Grill or broil the fish until it is just opaque through, 5 to 7 minutes, turning the skewers once or twice.

Transfer the grilled skewers to a platter and serve; set on a warming tray to keep warm, if you wish.