• Lunch
  • |
  • Dinner

Rick Stein's Grilled Fish with Salsa Verde and Fennel

  • 15 MINS
  • |
  • 5 MINS
  • |
  • SERVES 4

This is "a dish of simplicity," says Rick. "I love Swordfish for its versatility. The salad is a variation of a dish I had in my travels in Palermo, Sicily. I love to grill it and serve it dressed with salsa verde because the acidity of the sauce compliments the fish. The salad is best in winter when oranges are at their best and adds great texture to the dish with the shaved fennel.

Rick Stein's Grilled Fish with Salsa Verde and Fennel


  • - 4x 200g thick Swordfish SteaksFOR THE SALSA VERDE:
  • - 3 tbsp flat-leaf parsley
  • - 1 tbsp mint leaves
  • - 3 tbsp capers, drained
  • - 6 anchovy fillets in oil, drained
  • - 1 garlic clove
  • - 1 tsp Dijon mustard
  • - Juice of 1/2 lemon
  • - 125mL olive oil
  • - 1/2 tsp saltFOR THE FENNEL SALAD:
  • - 80g frissee
  • - 2 small bulbs of fennel finely sliced, reserving the fronds
  • - 2 oranges peeled, pith removed and sliced into thin rounds
  • - 1 tbsp orange juice
  • - 3 tbsp olive oil
  • - 1/2 tsp salt
  • - 6 turns black peppermill


  1. Start by chopping the parsley, mint, capers, anchovy fillets and garlic together by hand on a board. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and salt.
  2. Arrange the salad leaves on a platter and nestle the fennel and orange slices on top. In a small glass, mix the orange juice, olive oil, salt and pepper with a fork, then drizzle over the salad. Decorate with fennel fronds.
  3. Brush the swordfish steaks on both sides with olive oil and season well. Place barbeque or cast-iron griddle over a high heat and leave it to get smoking hot. Cook the swordfish steaks for 2 minutes on each side until nicely striped from the grill but still juicy in the centre. Serve at once aside the salad with the salsa verde generously spooned on top of the steaks.