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For the swordfish: Combine the fennel seed, oregano, peppercorns, salt and thyme in a pan and toast over low heat for 30 minutes, shaking the pan every couple of minutes. Transfer to a spice grinder and pulse until it becomes a coarse powder. Heat the olive oil in a pan over medium-high heat. Sprinkle the swordfish with the fennel herb mix, and then place seasoned-side down into the pan. Sprinkle the top side with the fennel herb mix. Cook until cooked throughout, about 3 minutes per side, then remove from the pan and let rest. Pour in the wine to deglaze, and then add smoked tomato butter and cook until reduced by half. Stir in the unsalted butter until melted.
For the hash: Boil the potatoes until fork-tender. Drain and let cool. Add the olive oil a skillet, and then saute the potatoes and bell peppers until golden brown. Add the chard and toss for 30 seconds. Stir in the butter and cook until melted and combined, and then season with the salt and black pepper.
Place the salad on top of the fish, and finish the plate with the remaining shaved bottarga.