Swordfish with Tomatoes & Capers
Ingredients
- 4 Swordfish steaks
- 1 cup yellow onion chopped
- 1 cup fennel chopped
- 3 tbsp olive oil
- 1 tsp garlic minced
- 28 oz canned plum tomatoes drained
- 1 tsp kosher salt
- ¾ tsp black pepper
- 2 tbsp chicken stock
- 2 tbsp dry white wine
- ½ cup fresh basil leaves chopped
- 2 tbsp capers drained
- 1 tbsp unsalted butter
Instructions
- Sauce: cook onions & fennel in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the salt, pepper, and drained tomatoes, smashing them in the pan with a fork. 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 1 more minute.
- Preheat grill.
- Brush the swordfish with olive oil and sprinkle with salt and pepper.
- Grill on high heat for 5 minutes per side until center is no longer raw. Do not overcook.
- Remove fish from grill and serve with sauce.