Sicilian swordfish poke with oranges and fennel

Ingredients

For 1 serving

• Black rice65 g
• Swordfish120 g
• Orange1
• Fennel100 g
• Black olives6
• Capers5 g
• Extra virgin olive oil8 g
• Mint3 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: December – April

Method

1. Rinse the black Venere rice, add it to a pan of boiling salted water and cook over medium heat for about 40 minutes, until the grains are tender but firm; drain and spread it on a plate to cool.
2. Meanwhile peel the orange with a small knife, removing all the white pith, and cut out the segments over a bowl to catch the juice.
3. Remove the tough outer layers of the fennel and slice it very thinly; slice the black olives into rings; rinse the capers; tear the mint leaves.
4. Skin the swordfish and cut it into cubes of about 1.5 cm. Heat a non-stick pan with a drizzle of the oil over high heat and sear it for 2 minutes, turning, until opaque outside and still tender inside; pour over the reserved orange juice and season with salt.
5. Add the swordfish, orange, fennel, olives and capers to the rice, dress with the remaining oil and some ground black pepper and finish with the mint.