Sicilian Swordfish & Orange and Fennel Salad

FOR THE SALAD:

1 bulb fennel, tops removed, sliced very thin, on a mandolin if possible

1 orange

2 C dark greens like arugula or mescaline

1/4 C sherry viniagrette

Salt and pepper

10-12 small mint leaves or chopped mint

1/4 C slivered almonds

Put the sliced fennel in ice water and let soak while you prepare the rest of the meal. Peel the orange, removing all the white pith with a knife. Slice the orange in half and then slice each half into very thin slices. Place the slices around on a serving plate. In a separate bowl, dress the greens with the vinaigrette and a pinch of salt and pepper. Lay the greens down over the orange slices on the serving plate. Set the mint leaves around on the greens and then sprinkle the almonds over the top of the salad.

FOR THE SWORDFISH:

1 1/2 to 2 lb swordfish steaks

6 T olive oil, divided

Salt and Pepper

2 C cherry tomatoes or 2 C tomatoes cut into 1 inch pieces

3 cloves garlic, minced

1/3 C capers, drained

1/3 C green olives

1/3 C kalmata olives

Heat 3 T oil in a large saute pan. Add the prepared tomatoes and season with salt and pepper. Add the minced garlic. Toss and let the flavors marry for about 2 minutes. Add the capers and olives and cook 2 minutes. Remove the mixture from the pan and set aside. Add the remaining oil to the pan and sear the swordfish steaks. Season each side as you cook with salt and pepper. Flip and continue cooking fish until it reaches 145 degrees F. Remove from pan and plate on serving platter. Return the tomato mixture to the pan and toss briefly to get it hot. Pour it over the fish and serve.