Spiced Swordfish With Fennel and Mint Salad

• 2 teaspoons crushed coriander seeds
• 4 (7 ounce) swordfish steaks
• 4 -6 tablespoons extra virgin olive oil
• 1 large fennel bulb, trimmed
• 1 garlic clove, thinly sliced
• 2 tablespoons capers packed in salt, rinsed
• mint leaf
• 1 -2 tablespoon lemon juice
• salt and pepper
• arugula leaf, to serve

1. Combine the coriander seeds with some salt and pepper.
2. Brush the swordfish fillets with a little of the oil and rub over the spice mix.
3. Set aside until ready to cook.
4. Discard the tough outer layer of fennel.
5. Then cut the bulb in half lengthways and then crossways, into wafer-thin slices.
6. Place in a bowl with the garlic, capers, mint leaves, remaining oil and lemon juice.
7. Season with salt and pepper.
8. Cook the swordfish steaks in a preheated ridged grill pan for 1 1/2 minutes on each side, then wrap in foil and leave to rest for 5 minutes.
9. Serve the swordfish and any juices with the fennel salad and arugula.

coriander seeds, swordfish steaks, extra virgin olive oil, fennel bulb, garlic, capers, mint leaf, lemon juice, salt, arugula

Taken from www.food.com/recipe/spiced-swordfish-with-fennel-and-mint-salad-189069 (may not work)