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Mustard & Fennel Swordfish Skewers with Pea Hummus

  • Author: Art de Fete
  • Total Time: 40 minutes
  • Yield: 6 1x



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


  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.
  • Prep Time: 20
  • Cook Time: 20