Source: dLife

Swordfish served with a delicious sauce that combines the bright flavors of fennel, saffron, orange, and wine.

Servings

20 oz swordfish steaks (equal to 4 5-ounce steaks)
0.33 cup fresh lemon juice
0.75 cup white wine (dry)
4 medium garlic cloves , minced or pressed
1 tsp fennel seed, ground
1 tsp ground thyme
2 cup chopped leeks
1 pinch salt and pepper
3 cup Fennel, bulb, fresh, slices
1 pinch saffron
0.75 cup orange juice
2 medium oranges , sectioned, membranes and seeds removed

1 Combine the lemon juice, wine, and garlic in a mixing bowl and pour over the fish. Cover and refrigerate for about an hour, turning once.
2 Preheat the oven to 350 degrees F.
3 While the fish is marinating, prepare the sauce. Combine the wine with the ground fennel, thyme, leeks, and salt and pepper in a covered nonreactive saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes.
4 Add the fennel and continue to simmer for about 5 more minutes, until the vegetables are just tender. Crumble in the saffron. Add the orange juice and cook for another 2 minutes.
5 Pour the sauce over the marinated fish steaks, cover, and bake for 25 to 30 minutes.
6 Remove the dish from the oven and turn the oven to broil. Uncover the fish and decorate with the orange sections. Broil for 3 minutes, then serve immediately.