Recipes : Prime Rib of Swordfish : Food Network

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Prime Rib of Swordfish
Recipe courtesy Michael Chiarello

Ingredients
3 pounds boneless, skinless center-cut swordfish
loin
1 tablespoon sea salt
2 tablespoons Fennel Spice Rub, recipe follows
1/4 cup extra-virgin olive oil

Directions
Preheat oven to 350 degrees F.

Set a rack inside a baking sheet.

Season the swordfish with sea salt and the Fennel Spice Rub, pressing the spices
into the flesh. Tie the swordfish crosswise at 3 evenly spaced places (not
imperative but it will hold together a little easier).

Heat the olive oil in a 12-inch skillet over medium heat. Brown the swordfish on
all sides, turning occasionally, about 15 minutes total.

Place the swordfish on the rack inside the baking sheet and roast until the
internal temperature reaches 120 degrees F, or about 30 minutes. Allow the fish to
rest at room temperature for 10 minutes before carving. Cut the strings to remove,
and carve the swordfish crosswise into 1/2-inch slices.

Ingredients
Fennel Spice Rub:

Directions
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium
heat, tossing frequently so the seeds toast evenly. Watch carefully as they can
easily burn.

When light brown and fragrant, pour the seeds onto a plate to cool. They must be
cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking
the blender occasionally to redistribute the seeds. Store in a tightly sealed
glass jar in a cool, dry place, or freeze.

Yield: about 1 1/4 cups