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Fennel and Black Peppercorn Crusted Swordfish with Pan Roasted Carrots
FOOD5215Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 swordfish steaks (about 6 ounces each and 3/4 of an inch thick)
- kosher salt
- 1 1/2 tsp. whole black peppercorns
- 1 Tbsp. fennel seed
- 1 tsp. dried thyme
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 20 carrots (medium sized, different colors, trimmed and peeled)
- 1 fennel bulb (large, trimmed, outer layer removed and shaved into thin slices)
- 1 yellow onion (large, peeled and cut into 1/2 inch wedges)
- 10 cloves garlic (trimmed and peeled)
- kosher salt
- kosher salt and fresh ground pepper
- 4 tsp. unsalted butter
- 1 Tbsp. Equal (total of, parts parsley, chives and thyme, minced)
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