Recipe courtesy of Ina Garten
Episode: Ladies Lunch
Save Recipe Print
Total:
57 min
Prep:
12 min
Inactive:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
57 min
Prep:
12 min
Inactive:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Mango Salsa

Recipe courtesy of Ellie Krieger

Gazpacho

Recipe courtesy of Alton Brown

Cedar Plank Salmon

Recipe courtesy of Steven Raichlen

Blueberry Compote

Recipe courtesy of Ellie Krieger

Vegan Lentil Burgers

Recipe courtesy of Food Network Kitchen

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories