1

Cut fennel bulb into quarters and cut core from each piece. Thinly slice fennel. Cut any deep-red spots out of fish steaks. Press fennel fronds and lemon zest onto fish and season with 1⁄2 tsp salt.

2

In large nonstick skillet, heat 1 tbsp oil over medium-low. Add garlic and cook, stirring occasionally, until lightly golden, about 4 minutes. Using slotted spoon, transfer garlic to paper towels. Add fennel, leek, and jalapeño to skillet. Increase heat to medium and cook, stirring frequently, until fennel softens, about 8 minutes. Add broth, capers, lemon juice, and remaining 1⁄4 tsp salt. Cook, tossing mixture once or twice, until juices thicken, about 3 minutes. Remove from heat and stir in tomatoes, parsley, and reserved garlic.

3

Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Drizzle remaining 1 tsp oil over fish steaks. Transfer fish to grill and cook just until opaque in centers, about 3 minutes per side. Spoon vegetables onto plates and top with fish. Serve with lemon wedges (if desired).

4

Serving size: 6 oz swordfish and 3⁄4 cup vegetables