Swordfish Pinchos with Fennel and Lemon

Here's an easy and lovely tapas which takes little preparation but is sure to get some oohs and aahs from whomever you are cooking for. Swordfish is a delicious, meaty fish which due to its size is normally sold in steaks. There is a big debate going on at the moment about what fish and seafood can be eaten and which can't due to the sustainability of the speices. Swordfish is in the grey area, which means that it's ok to eat as long as it's not caught by international longline fleets. The reason is that the accidental bycatch of international longline fleets isn't regulated, which means they might harm population of sea turtles, sharks and sea birds. Another warning to keep in mind before sitting down and enjoying a meal with a clean conscience is that sword fish is on the list of fish wich might potentially have a high content of mercury. Health experts agree, though, that a serving a week has no effect on healthy adults. Pregnant women and very young children should avoid it though along with shark meat, king mackerel and tilefish. All precautioan aside, this is a dish that you have to try and should you get a fuzzy environmentalist as a dinner guest, the portions are small after all.

Ingredients for 4 people (as a tapa):
1 swordfish steak (aprx. 500g)
Peel from one lemon and one orange
1 clove of garlic
1.2 tsp of chilipowder
1.5 tsp of whole fennel seeds
salt
pepper
1 tbsp of olive oil

You need to get the peel from and orange and a lemon. Careful not to get any of the white pith of the peel as it's bitter. Either use a lemon zester or carefully grate it by constantly turning the fruit.

Chop it lightly, but don't crush it on your cutting board or you will lose the precious oils.

Put it in a motar with the garlic, chilipowder, fennel seeds, salt pepper and olive oil.

Crush it up nicely.

Get a fat slap of swordfish (aprx 500g) 2-3 cm thick.

Cut it into cubes.

Each side should be the same size.

Mix with the fennel marinade.

Marinate in fridge between 30min to 2 hours.

Fry on a very hot non-stick pan on all sides.

You can see how far up the meat is done as it turns white. Swordfish turns dry the second it's cooked, so better slightly undercooked than overcooked. Don't worry if it's fresh fish. In Japan the swallow it raw by the kilo.

Serve with a lemon wedge and some salad.