Sicilian Panzanella Salad with Grilled Swordfish

Name: Sicilian Panzanella Salad with Grilled Swordfish
Ingredients: 2 cloves garlic, minced or finely grated; 1 small red chile, such as finger, Fresno or jalapeno, finely chopped, or 1 tsp. crushed red pepper; 2 teaspoons lemon zest plus the juice of 1/2 lemon (about 2 tbsp. juice); 2 tablespoons white balsamic vinegar; 1 teaspoon fennel pollen or ground fennel seed; 1/3- 1/2 cup EVOO (eyeball it); Salt; Pepper; 2 slices (1/2 inch thick) stale Italian bread, cut into 1-inch cubes; 2 seedless oranges; 1 heart of romaine, chopped; 1 small red onion, quartered through core and thinly sliced; 1/2 bulb fennel--quartered, cored and very thinly sliced; 1 cup (loosely packed) mixed flat-leaf parsley, basil and mint; 1/2 cup Sicilian green olives--cracked, pitted and coarsely chopped; 1/4 cup caperberries, sliced, or 3 tbsp. drained capers in brine; 4 swordfish steaks, skin and dark flesh trimmed (about 6 oz. each); Olive oil, for drizzling; 2 tablespoons fresh rosemary, chopped; Salt; Pepper; 1/2 lemon

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 25, 2016

Ingredients

Dressing

2 cloves garlic, minced or finely grated
1 small red chile, such as finger, Fresno or jalapeno, finely chopped, or 1 tsp. crushed red pepper
2 teaspoons lemon zest plus the juice of 1/2 lemon (about 2 tbsp. juice)
2 tablespoons white balsamic vinegar
1 teaspoon fennel pollen or ground fennel seed
1/3- 1/2 cup EVOO (eyeball it)
Salt
Pepper

Salad

2 slices (1/2 inch thick) stale Italian bread, cut into 1-inch cubes
2 seedless oranges
1 heart of romaine, chopped
1 small red onion, quartered through core and thinly sliced
1/2 bulb fennel--quartered, cored and very thinly sliced
1 cup (loosely packed) mixed flat-leaf parsley, basil and mint
1/2 cup Sicilian green olives--cracked, pitted and coarsely chopped
1/4 cup caperberries, sliced, or 3 tbsp. drained capers in brine
4 swordfish steaks, skin and dark flesh trimmed (about 6 oz. each)
Olive oil, for drizzling
2 tablespoons fresh rosemary, chopped
Salt
Pepper
1/2 lemon

Preparation

Preheat the oven to 375 degrees.

In a large bowl, mix the garlic, chile and zest. Whisk in the lemon juice, vinegar and fennel pollen; gradually whisk in the EVOO in a slow, steady stream. Season the dressing with salt and pepper.

Arrange the bread on a baking sheet; bake until deep golden, about 15 minutes.

Heat a large cast-iron skillet or nonstick pan over medium-high.

Using a small, sharp knife, cut the ends off the oranges. Place on a work surface, cut side down, and remove the rind and white pith. Over a bowl, cut between the membranes to release the segments; add to the dressing. Add the lettuce, onion, fennel, herbs, olives, capers and bread; toss.

Drizzle the fish with the oil; sprinkle with rosemary. Season with salt and pepper. Add to the pan and cook until just opaque in the center, about 4 minutes per side. Slice or dice the fish and arrange on the salad. Squeeze the lemon half over.