Swordfish Kabobs on Fennel Slaw Salad

• 2 1/4 to 2 1/2 pounds swordfish steaks
• 1/2 cup fresh flat-leaf parsley (3 handfuls)
• 2 teaspoons coarse salt
• 3 garlic cloves
• Zest of 2 lemons
• 1 teaspoon crushed hot red pepper flakes
• Extra-virgin olive oil (EVOO), for drizzling, plus 3 tablespoons for salad
• 1 large bulb fennel with fronds
• 2 large heads radicchio, shredded
• 1/2 cup fresh flat-leaf parsley (3 handfuls), coarsely chopped
• 1 navel orange
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper

1. Preheat a grill pan, tabletop grill, or outdoor grill to high.
2. Trim the skin and dark connective tissue from the swordfish and cube.
3. Pack the cubed meat onto metal skewers and place them on a baking sheet.
4. Chop the parsley and set aside on your board.
5. Pile up the coarse salt on the board.
6. Pop the garlic from the skins and coarsely chop the garlic.
7. Mix the garlic into the salt.
8. Mash the garlic with the flat of your knife, using the salt like sandpaper to grind up the garlic into a paste.
9. Mix the lemon zest into the garlic paste with your knife.
10. Mix in the crushed pepper the same way.
11. Gather half of the parsley with the back of your knife and combine it with the garlic-lemon-salt paste.
12. Drizzle EVOO on the cubed fish and slather the kabobs with the herb and garlic paste.
13. Cook the skewers for 7 to 8 minutes, 2 minutes on each side, a quarter turn at a time.
14. While the fish cooks, assemble the slaw.
15. Trim and chop a few tablespoons of the fennel fronds, then cut off the tough tops.
16. Quarter the fennel bulb lengthwise and, using an angled cut into each quarter, remove the core.
17. Thinly slice the fennel and place in a shallow platter with the fronds.
18. Quarter the radicchio heads in the same manner and shred the lettuce.
19. Add to the fennel and fronds.
20. Mix in the remaining rough-cut parsley.
21. Trim both ends of the orange and stand it end to end.
22. Cut from top to bottom while turning the orange, cutting the skin off in strips.
23. Cut the peeled orange in half and thinly slice each half-orange into half-moons.
24. Mix the oranges with the salad.
25. Dress the salad with about 2 tablespoons red wine vinegar and 3 tablespoons EVOO (eyeball it).
26. Season the slaw salad with salt and pepper.
27. Remove the skewers from the heat.
28. Cut one of the lemons you used for zest in half and squeeze the juice over the cooked fish.
29. Juice the lemon cut side upright so the seeds remain in and with the lemon.
30. Slide the fish free from the skewers and place it on top of the slaw salad.

swordfish steaks, parsley, coarse salt, garlic, lemons, hot red pepper, extravirgin olive oil, fennel, radicchio, parsley, orange, red wine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/swordfish-kabobs-on-fennel-slaw-salad-374772 (may not work)