Fennel and Black Peppercorn Crusted Swordfish with Pan Roasted Carrots

Twenty minutes before, but up to two hours ahead of time, liberally salt the swordfish steaks and set them aside if you are cooking them in twenty minutes, or, if not put them back in the fridge.

Before you are ready to cook the steaks preheat the oven to 400 degrees. Grind the fennel, black peppercorns and thyme with a spice grinder. Spread the mix out on a small plate and coat one side of each steak with the spice rub by laying each steak directly into the rub and lightly pushing down on it.

Place a saute pan large enough to hold all the steaks comfortably over high heat. Add the olive oil and swirl it around to coat the bottom of the pan. It should shimmer and be very hot but not smoking. Add the steaks spice rub side down.

Let the steaks brown and caramelize but don't blacken them. Turn the heat to medium and add the butter, let it melt and coat the spice side, then turn the steaks and brown the other side.

Remove the steaks from the pan and set them on a sheet tray. They should be medium rare to medium.

Add the onion, fennel and to the saute pan and cook until they begin to soften. Add the carrots and toss them to coat them with oil. Season them with salt and pepper and then add the garlic. Continue to cook on the stove top for about 5 more minutes until the vegetables start to take on a little color.

Now slide the whole pan into the oven. Set a timer for 20 minutes. While the steaks are resting genlty smear a teaspoon of butter across the top, spice side, of each steak.

Once the timer goes off check to see how done the carrots are. They should be close to al dente. If they are then slide the steaks into the oven. Set a time for 8 minutes.

When the timer goes off check to see the swordfish is cooked through and the carrots are tender. Toss the carrots with the parsley, thyme and chives. Plate and serve immediately.