Swordfish with Tomatoes and Capers Recipe

Name: Swordfish with Tomatoes and Capers
Prep time: 22 min
Cook time: 35 min
Total time: 57 min
Yield: 4 servings
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

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

PREP TIME 22m	COOK TIME 35m	TOTAL TIME 57m
YIELD 4 servings

Instructions

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.

Dinner