Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 4 tablespoons extra virgin olive oil, divided, plus more for serving
• 1 cup fresh breadcrumbs (optional)
• 1/2 cup sliced almonds (optional)
• 1/4 teaspoon fennel seeds (optional)
• Kosher salt and freshly ground black pepper
• 4 medium cloves garlic, roughly chopped (about 4 teaspoons)
• 1 small fennel bulb, roughly chopped (about 1 cup), fronds roughly chopped
• 1/4 cup packed fresh mint leaves
• 1/2 pound swordfish steak
• 2 pounds cherry tomatoes
• 1 pound any shape of macaroni pasta, such as casarecce

Procedures

1. Bring a large pot of salted water to a boil. In a wide, nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs, almonds, and fennel seed, and season with salt and pepper. Toast, stirring often, until golden and crisp. Remove to a bowl and set aside, then wipe out the pan.
   
2. Combine garlic, fennel, fennel fronds, and mint in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses.
   
3. Return skillet to medium-high heat and add 1 tablespoon oil. Season the fish with salt and pepper. When oil is shimmering, add fish and cook, turning once, until just cooked through and opaque in the middle, about 5 minutes total (more or less depending on thickness). Remove to a plate and set aside.
   
4. Return skillet to medium heat and add remaining olive oil. Heat until shimmering, then add the chopped garlic, fennel, and herbs to the pan, and season with salt and pepper. Cook, stirring, until the fennel is softened but not browned, about 4 minutes. Add the tomatoes and heat through. Use a potato masher to burst the tomatoes. Bring to a simmer, cover, and cook until sauce is reduced but still chunky, 12 to 15 minutes.
   
5. While sauce simmers, cook pasta in salted water until al dente.
   
6. Remove the skin from the swordfish and roughly chop. Add to the tomato and fennel sauce, along with the drained pasta. Bring to a simmer and cook for 1 minute to allow pasta to absorb sauce. Drizzle with extra virgin olive oil and serve with breadcrumb mixture.

Seafood, Fennel, and Lime Salad

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 small fennel bulbs
• 1/2 red onion, very thinly sliced
• Grated zest and juice of 1 lime
• 2 cloves garlic, crushed
• 2 tablespoons chopped dill
• 2 tablespoons chopped flat-leaf parsley
• 1 mild chile, seeded and finely chopped
• 4 tablespoons olive oil
• 8 tiger prawns
• 12 ounces (350 g) cleaned baby squid
• 1 tablespoon sumac
• 2 tablespoons chopped cilantro
• Coarse sea salt
• Pomegranate seeds, for garnish (optional)

Procedures

1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
   
2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
   
3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
   
4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.