Swordfish With Tomatoes And Capers
Serves 4
Recipe By: Ina Garten
Published in: The Barefoot Contessa Cookbook
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoons minced garlic
28 ounces canned plum tomatoes -- drained
1 teaspoons kosher salt
3/4 teaspoons 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 tablespoons unsalted butter
4 swordfish fillets (about 2 1/2 pounds) (1-inch-thick)
Fresh basil leaves
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.
Prep Time: 12 minutes
Inactive Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 servings
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