Lemon and Fennel Swordfish
This dish is truly clever weeknight cooking — sophisticated, fast, unfussy and wholly delicious. The swordfish is sautéed in a combination of olive oil and butter. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes.