Photo: Swordfish with Tomatoes and Capers Recipe
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.
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By marycowgill_102...
on September 06, 2012
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This was wonderful! Both my husband and I thought it was very fresh tasting and had such a depth of flavors. It was also so easy to prepare. It was a real restaurant quality dinner without all the work!
By dennehy_1064557
hampton bays, NY
on August 08, 2012
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I made this last week for company and it was great. I am not a big fan of swordfish but this was so good. I made the sauce the day before and thinned it with a little water the next day. I made sure not to over cook the fish.It was simple and healthy. Served with oven roasted potatoes and corn.
Would definately make this again.
By dlsalatino
on July 20, 2012
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We have made this many, many times and really love it. It works really well for a dinner party. I recommend slicing the fish and then placing it on the sauce. This stretches the fish, and not everyone can eat an entire steak. Another wonderful recipe from Ina. Don't skip the Pernod it really makes a difference.
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