Swordfish Provencal

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons good olive oil, plus extra for grilling
  • 1 cup chopped yellow onion (1 onion)
  • 1 cup chopped fennel (1 bulb)
  • 1 red bell pepper, julienned 1/2-inch thick
  • 1 yellow bell pepper, julienned 1/2-inch thick
  • 1 teaspoon minced garlic
  • 28 ounces canned plum tomatoes, preferably San Marzano
  • 2 tablespoons chicken stock
  • 2 tablespoons good dry white wine
  • 2 anchovies, minced
  • Kosher salt and freshly ground black pepper
  • 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, julienned, for garnish
Directions
Watch how to make this recipe.
  • For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.

  • Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Dont overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.


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