Swordfish Steaks in Tomato, Fennel, and Citrus Sauce

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This dish is based on a recipe from chef Michel Richard, which we both enjoyed at his Citrus Restaurant in Los Angeles. Broiling the fish right in the sauce keeps the flesh moist. Another oily, rich fish such as bluefish would also work well in this recipe.