Name: Seared Swordfish with Fennel and Endive
Yield: 4, plus leftover fish for lunch Servings
Ingredients: 1½ pounds skinless swordfish steak, trimmed of any bloodlines, divided into 5 portions; Kosher salt and freshly ground pepper; 2 tablespoons olive oil, divided; 1 head fennel, core intact, cut into ½” wedges, plus fennel fronds for serving; 2 Belgian endives, cores intact, quartered lengthwise; ½ cup homemade chicken stock or low-sodium chicken broth; 1 tablespoon white wine; Fresh parsley leaves (for serving)

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Danny Kim

Feel free to substitute chard and radicchio for the endive.

Recipe notes