Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce

• Citrus-Fennel Salad
• 1-1/2 qt. fennel, sliced thin
• 1-1/2 qt. red onions, sliced thin
• 1-1/2 qt. orange segments, cut in half Safeway 1 lb For $1.28 thru 02/09
• 3 cups Kalamata olives, rough chop
• 2-1/4 cups GREY POUPON Classic Dijon Mustard
• 1 cup orange juice
• 1 cup lemon juice
• 3/4 cup fresh mint, torn
• 3/4 cup olive oil
• 2 Tbsp. orange zest King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. habanero chile, fine dice
• Warm Dijon sauce
• 1-1/2 cups shallot, minced
• 3/4 cup orange zest King Sooper's 1 lb For $0.99 thru 02/09
• oil
• 3 cups white wine
• 3/4 cup red wine vinegar
• 3 qt. orange juice
• 1-1/2 cups sugar
• 3/4 cup coriander seed
• 4 pieces star anise
• 12 each bay leaves
• 3 cups olive oil
• 3/4 cup GREY POUPON Classic Dijon Mustard
• Greens
• 1-1/2 qt. OSCAR MAYER Bacon, diced
• 24 each garlic cloves, minced
• 3 gal. rainbow Swiss chard, trimmed, rough cut
• 3 cups white wine
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 1-1/2 cups fennel fronds
• Swordfish
• 1 Tbsp. cumin seed, toasted
• 1 Tbsp. coriander seed, toasted
• 4 pieces star anise, toasted
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 24 each swordfish steaks (5 oz.)
• 1/2 cup oil

1. Citrus-Fennel Salad: Combine all ingredients.
2. Refrigerate until ready to use.
3. Warm Dijon Sauce: Saute shallots and orange zest in oil for 1 to 2 min.
4. or until shallots are softened.
5. Add white wine and vinegar; continue cooking until mixture is reduced and almost dry.
6. Add orange juice, sugar, coriander, star anise, and bay leaves; cook until mixture is reduced by half.
7. Strain; stir in olive oil and mustard.
8. Keep warm until ready to use.
9. Greens: Cook bacon until crisp.
10. Add garlic, chard, wine and mustard; saute 1 to 2 min.
11. or until greens are slightly wilted.
12. Stir in fennel.
13. Keep warm until ready to use.
14. Swordfish: Combine spices and grind to a fine powder.
15. For each serving: Brush 1 Tbsp.
16. mustard over 1 swordfish steak; lightly dust both sides with spice mixture.
17. Saute swordfish in 1 tsp.
18. oil in skillet on medium-high heat for 3 to 4 min.
19. on each side or until cooked through.
20. Spoon about 1/2 cup Warm Dijon Sauce onto serving plate; top with about 1/2 cup Greens, swordfish and about 1/2 cup Citrus-Fennel Salad.

salad, fennel, red onions, orange segments, olives, poupon, orange juice, lemon juice, fresh mint, olive oil, orange zest king sooper, lemon zest, habanero chile, sauce, shallot, orange zest king sooper, oil, white wine, red wine vinegar, orange juice, sugar, coriander seed, anise, bay leaves, olive oil, poupon, oscar mayer bacon, garlic, swiss chard, white wine, poupon, fennel fronds, swordfish, cumin, coriander seed, star anise, poupon, swordfish, oil

Taken from www.kraftrecipes.com/recipes/spice-encrusted-swordfish-fennel-citrus-salad-warm-dijon-sauce-128467.aspx (may not work)