Swordfish Provencal

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 4 servings
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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


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. Don¿t 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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