1/3 cup pine nuts
1/3 cup extra-virgin olive oil
1 medium onion, halved and sliced
1 fennel bulb, cored and sliced
3 cloves garlic, peeled and smashed
2 large strips lemon peel
1 1/4 teaspoons kosher salt, plus additional for seasoning
1 teaspoon fennel seeds
Pinch saffron threads
Freshly ground black pepper
1/2 cup golden raisins
3 tablespoons chopped fresh flat-leaf parsley
4 (8-ounce) swordfish steaks (about 1-inch thick)
Extra-virgin olive oil, for brushing
1/8 teaspoon cayenne pepper
Kosher salt
1 large ripe yellow or red tomato
Freshly ground black pepper
Lemon wedges, for serving
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