Broiled Swordfish with Fennel-Caper Slaw

As a kid, everything about coleslaw turned me off: Its stark white color, goopy mayo-laden texture, and how it always seemed to be served ice-cold. Only as an adult did I realize this type of slaw, often bought it tubs in the deli section of the grocery store, is just one interpretation of what slaw can be. Once I lost the mayo and the strict allegiance to cabbage, slaw started making a regular appearance in my life. This unconventional version, made with shaved fennel, capers, lemon juice,