Chargrilled Swordfish with Salsa Verde and Fennel by Rick Stein

Gemma Leslie

An artistic rendition of a classic Rick Stein recipe - Chargrilled Swordfish with Salsa Verde and Fennel, an elegant dish that often finds its way onto the menu at his restaurant in Mollymook, Rick Stein at Bannisters.

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Inspired by a dish Rick had in Palermo, Sicily during his many travels, this recipe perfectly represents the legendary chef's ethos, good food cooked simply.
Artist Gemma Leslie has captured the 'mise en place' of Rick's recipe, all the ingredients strewn about in the kitchen waiting to be brought together. The coastlines in the background allude to Rick's travels - from Cornwall to Mollymook, and all across the globe.
Made in collaboration with Rick Stein at Bannisters.

• One poster purchased = 10 meals donated
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Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel

Collaborator

Gemma Leslie
 Melbourne 

Gemma Leslie

Artist
 Food For Everyone 
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.
Rick Stein
 Between UK & Australia 

Rick Stein

Chef
  
A true culinary icon, Rick Stein has graced our televisions for almost 30 years taking us along on his culinary journeys around the world. The chef has written over 25 cookbooks, but its his infectious enthusiasm and endless curiosity has made him an international treasure.  Rick's zest for adventure is matched only by his love for fresh seafood, which extends into his restaurants. In 2009, Rick opened his first restaurant outside of the UK, 'Rick Stein at Bannisters' in Mollymook, New South Wales.   Rick has a certain soft spot for Australia, finding a 'second home' on our shores, now splitting his time between his home in Cornwall and Mollymook.
Rick Stein's Grilled Fish with Salsa Verde and Fennel

Taste For It

Rick Stein's Grilled Fish with Salsa Verde and Fennel

Lunch Dinner
  • 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.

  • 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

Step 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.
Step 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.
Step 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.

Rick Stein's Grilled Fish with Salsa Verde and Fennel

  • Prep: 15 MINS
  • Cook: 5 MINS
  • Serves: SERVES 4

Ingredients

  • 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

Method

Step 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.
Step 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.
Step 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.

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We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

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