Mustard & Fennel Swordfish Skewers with Pea Hummus

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Mustard & Fennel Swordfish Skewers with Pea Hummus make an unforgettable spring dish for a wonderful Mother’s Day dinner or brunch. A handful of fresh mint leaves subtly enhance the intensity of the taste while blanched green peas and hummus cut through the richness of the fish adding an additional healthy touch to this preparation. The mustard and fennel marinade seal the piquancy of each piece and contribute a fragrant zest to the flavor profile. Make the pea hummus a day in advance but cook the sword fish right before your guests arrive. Serve the golden swordfish skewers on top of a spoonful of the pea hummus and fresh thinly sliced fennel salad. Top it off with some scattered tiny mint leaves, place a wedge of lime in each plate and serve while still hot! Yummm! 

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Ingredients: sword fish steak, fennel bulb, mint leaves, lime, fennel seeds, garlic clove, Dijon mustard, store-bought plain hummus, peas, olive oil, sea salt and freshly ground black pepper.

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Swordfish is a mild-tasting, meaty fish with dense flesh. It is sold only as a steak cut. When purchasing the fish, look for a piece with pale colored flesh with redddish areas (not brown).

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Trimmed the skin and discard. Cut the steak into 1 inch pieces.

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Roughly chop the mint leaves.

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To make the pea hummus: Place hummus, peas, mint and lime juice in a food processor and process until combined. Add a pinch of salt and freshly ground black pepper.

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Set aside.

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Place the fennel seeds, garlic, 2 tablespoons of lime juice, mustard, 1 tablespoon of oil, salt and pepper in a bowl and whisk to combine.

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Thread swordfish pieces onto the wooden skewers.

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Brush the swordfish with the mustard and fennel mixture. Heat a large frying pan over medium heat. Drizzle some oil in the pan and cook the skewers in batches, for 2 minutes on each side or until golden and cooked through.

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Place the fennel, mint, remaining lime juice and oil in a bowl and toss to combine.

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Serve the skewers with pea hummus, fennel salad and limes.

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Bon Appétit!
Svitlana

Mustard & Fennel Swordfish Skewers with Pea Hummus

Serves 6 

Ingredients

For the skewers

  • 1 ½ lb. sword fish steak, trimmed and cut into 1 inch pieces
  • 1 small fennel bulb, thinly sliced
  • ½ cup mint leaves
  • Lime halves, to serve

For the marinade

  • 2 teaspoons fennel seeds
  • 1 garlic clove, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper 

For the Pea hummus

  • 8 oz. store-bought plain hummus
  • 2 cups peas, blanched
  • ½ cup mint leaves, roughly chopped
  • 1 tablespoon lime juice 

Ingredients

  1. To make the pea hummus: Place hummus, peas, mint and lime juice in a food processor and process until combined. Add a pinch of salt and freshly ground black pepper. Set aside.
  2. For the marinade: Place the fennel seeds, garlic, 2 tablespoons of lime juice, mustard, 1 tablespoon of oil, salt and pepper in a bowl and whisk to combine.
  3. For the skewers: Thread swordfish pieces onto the wooden skewers. Brush the swordfish with the mustard and fennel mixture. Heat a large frying pan over medium heat. Drizzle some oil in the pan and cook the skewers in batches, for 2 minutes on each side or until golden and cooked through.
  4. Place the fennel, mint, remaining lime juice and oil in a bowl and toss to combine.
  5. Serve the skewers with pea hummus, fennel salad and limes.

 

The recipe is credit of Donna Hay, issue 71. I substituted the pork fillet with sword fish steak and slightly changed the recipe.