The last time I had this dish was at a friend’s house, about seven years ago. Seven years later I still can’t get it out of my head, and I’m surprised that I haven’t ever bothered to make it myself.
I had such a crazy afternoon yesterday with running the punks all over God’s green earth, but still managed to have this gorgeous meal on the table by 6:00. So don’t be dissuaded by what looks like a long list of ingredients; you really won’t believe how quickly this recipe comes together. Trust me. I would never lie about dinner.
This sauce is fabulous! If you’re not big into swordfish, you could easily substitute most any other white fish – I think it would be good with tilapia fillets or even the grouper that’s in this week’s ad.
Easy enough for a weeknight, but dressy enough for a dinner party! Enjoy!!
GRILLED SWORDFISH WITH TOMATOES & CAPERS
Source: The Barefoot Contessa Cookbook, by Ina Garten. Copyright 1999, pp. 136-137
- 1 c. chopped yellow onion
- 1 c. chopped fennel
- 3 T. good quality olive oil
- 1 clove garlic, minced
- 1 – 28 oz. can plum tomatoes, drained
- 1 t. kosher salt
- ¾ t. ground black pepper
- 2 T. chicken broth
- 2 T. good white wine
- ½ c. chopped fresh basil leaves
- 2 T. capers, drained
- 1 T. butter
- 4 (1 inch thick) swordfish fillets (about 2 ½ lbs.)
- Fresh basil for garnish
For the sauce, cook the onions and fennel in the oil 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 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 wine and simmer for 10 minutes longer to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Preheat your grill to high. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill on medium high for 5 minutes on each side until center is no longer raw. Do not over cook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with the basil leaves. Serve hot or at room temperature.Featured, Fresh, Frugal, Fabulous | June 30th, 2010