Swordfish with Tomatoes and Capers
- Level: Easy
- Yield: 4 servings
- Total Time: 57 minutes
- Preparation: 12 minutes
- Inactive Time: 10 minutes
- Cooking: 35 minutes
Nutritional Information (per serving): 596 calories | 32g total fat | 8g saturated fat | 195mg cholesterol | 900mg sodium | 14g carbohydrates | 4.5g dietary fiber | 4g sugar | 58g protein
Ingredients
- 1 cup chopped yellow onion (about 1 onion)
- 1 cup chopped fennel bulb
- 3 tablespoons good quality 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 drained capers
- 1 tablespoon unsalted butter
- 4 swordfish fillets, about 1 inch thick and 2 1/2 pounds total
- Fresh basil leaves for garnish
Directions
- To make the sauce, saut the onions and fennel in olive oil over medium-low heat in a large saut pan for 10 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the drained tomatoes, crushing them gently with a fork, along with salt and pepper. Let the mixture simmer gently for 15 minutes.
- Add chicken stock and white wine, simmering for another 10 minutes to reduce the sauce. Stir in the basil, capers, and butter, cooking for 1 more minute.
- Fire up a grill with hot coals. Brush swordfish fillets with olive oil and season them with salt and pepper. Grill each side over high heat for about 5 minutes, until the inside is opaque but not overcooked.
- Plate the sauce first, then lay the swordfish fillets on top. Garnish with fresh basil leaves and serve either warm or at room temperature.
Recipe adapted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
