Recipes : Swordfish with Tomatoes and Capers : Food Network

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Swordfish with Tomatoes and Capers
1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained

1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves

Directions
For the sauce, cook the onions and fennel in the oil
in a large saute pan on medium-low heat for 10 minutes, until the vegetables are
soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing
them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15
minutes. Add the chicken stock and white wine and simmer for 10 more minutes to
reduce the liquid. Add the basil, capers, and butter and cook for 1 minute
more.

Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle

with salt and pepper. Grill on high heat for 5 minutes on each side until the
center is no longer raw. Do not overcook. Place the sauce on the bottom of a
plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or
at room temperature.