Sauteed Swordfish With Fennel

• 1 medium bulb fennel
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• Coarse salt and freshly ground pepper to taste
• 1 swordfish steak (about 1 pound)
• 2 lemon quarters

1. Quarter fennel and cut awaytough base.
2. Slice quarters thin.
3. Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger.
4. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes).
5. Remove to a heated plate and keep warm.
6. Add remaining tablespoon oil.
7. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
8. Cut the steak in half.
9. Place each half on an individual plate with the sauteed fennel on the side.
10. Garnish with lemon and serve.

fennel, olive oil, clove garlic, fresh ginger, salt, swordfish steak, lemon quarters

Taken from cooking.nytimes.com/recipes/1081 (may not work)