Swordfish with Fennel and Mustard Sauce

Eric came home from 2 day road trip.  He needed something fresh, local, light but comforting.  I was pooped, had not gone shopping and needed to cook everything in one pan, so this was the result.  I have never cooked swordfish this way so felt fun and bold.  He was happy, so it was a success.

1. Slice some of Steve's smaller red potatoes (those small french red potatoes would be ideal for presentation) and fry in olive oil until crisp.  (Oven Roasting would render drier, crispier potatoes). Remove and allow to drain on some paper towels.

2. In same olive oil (adding more if necessary), add thinly sliced fennel. Stir until starting to soften, then push to sides to create room for 2 perfect pieces of swordfish from Alicia and Ric of Geewhatadeal.  (Wow!  I have never encountered such tender plump pieces of swordfish.)  Cover pan to cook first side.  When browned to your liking, turn fish over, add some white wine to pan and cover again.

3. Meanwhile, mix some green peppercorn dijon mustard with some lemon, soy sauce and olive oil.  Lift lid and pour mustard sauce over fish and cover again.  When fish is done, remove to a plate.  Stir fennel and mustard sauce and remove to a bowl.  Toss turnip greens into pan and stir fry until soft and bright green. 

4. Meanwhile, divide potatoes between plates.  Place turnip greens next to potatoes, slightly on top.  Place fish in middle between potatoes and greens, pour fennel mustard sauce on top.  Sprinkle with a little freshly chopped dill and freshly ground pepper.  Serve.