Swordfish with Fennel Turmeric

Chef Thomas

Ingredients
  

  • 3 cloves garlic minced
  • 1/4 cup fresh orange juice
  • 1/4 cup lemon juice
  • 1/2 teaspoon turmeric
  • 1 teaspoon fennel seeds cracked
  • 3/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 1 scallion thinly sliced
  • 1 fennel bulb sliced into thin pieces
  • 4 swordfish steaks 6 oz. each

Instructions
 

  • In a small bowl, combine the garlic, citrus juices, turmeric, fennel seeds, and salt and pepper. Mix in the olive oil.
  • Add the scallions.
  • Place swordfish steaks in a covered container on top of the fennel and refrigerate for one or two hours to marinate.
  • Grill, basting with the reserved marinade.