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Swordfish with a Fennel Saffron Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 337.4
Total Carbs 30.4 g
Dietary Fiber 6.9 g
Sugars 14.1 g
Total Fat 6.7 g
Saturated Fat 1.7 g
Unsaturated Fat 0.1 g
Potassium 483.3 mg
Protein 31.1 g
Sodium 223.2 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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20 oz  swordfish steaks
0.3333 cup  fresh lemon juice
0 3/4 cup  white wine
4 each  medium garlic cloves
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 3/4 cup  orange juice
2 each  medium oranges
  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.

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