With all of the seafood we brought home from Pensacola, it was time to get serious about eating what we already had on hand beginning with some swordfish. About nine years ago, we made this dish using a recipe from Ina Garten and Bev decided she was a swordfish fan after eating it. Since then, we have made and enjoyed several toppings but decided it was time for this one again.
Swordfish With Tomatoes And Capers
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb) (2 cups celery and ½ tsp fennel seed)
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)
1. 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.
2. Add the garlic and cook for 30 seconds.
3. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes.
4. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid.
5. Add the basil, capers, and butter and cook for 1 minute more.
6. Prepare a grill, 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. (I pan fried them to an internal temp of 125F)
I opted to boil some russet potatoes that needed to be cooked so to serve, we each mashed our potatoes on our plate then topped them with the swordfish and sauce, which is different than what Ina did.
Once again, it was so delicious and I can imagine putting this sauce on lots of things. It is definitely one you should try.
Have a great day and thanks for stopping by Almost Heaven South.
4/28/21 event dates