Whether you’re after a meal packed with protein, or you love experimenting with different fish dishes, this swordfish recipe needs to be the next one you try. Tender, juicy and filled with flavour, this swordfish recipe will be making return to your dining table once you’ve tried it out.
First, slice the olives and prunes, add to a bowl and cover with the white wine. Add the golden sultanas to the bowl and cover with red wine vinegar.
Slice the onions and crush or finely slice the garlic. Then, over a medium heat, fry both in a pan with some olive oil.
Once the onions have softened, add the olives, prunes and sultanas to the frying pan and cook over a medium heat for three minutes, and then remove from the heat. Reserve the pan.
Slice the fennel and add to a saucepan along with the paprika, and fry with olive oil. Mix in the kale and cook over a low heat until the kale starts to wilt.
Season both sides of the swordfish with a pinch of salt and pepper. Then, using the reserved frying pan, heat some oil and add in the fish. Cook each side for 5-6 minutes, or until the fish is firmed, browned and flaky. Once cooked, return the olive, caper and sultana mixture to the pan for another minute or so.
Serve the swordfish and capers over the fennel.