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Swordfish with Tomatoes and Capers

Gluten free • 57 mins to make • Serves 4

Seafood

4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds), thick

Produce

1/2 cup Basil, fresh leaves
1 Basil, Fresh leaves
1 cup Fennel
1 tsp Garlic
28 oz Plum tomatoes, canned
1 cup Yellow onion

Canned Goods

2 tbsp Chicken stock

Condiments

2 tbsp Capers

Baking & Spices

3/4 tsp Black pepper, freshly ground
1 tsp Kosher salt

Oils & Vinegars

3 tbsp Olive oil, good

Dairy

1 tbsp Butter, unsalted

Beer, Wine & Liquor

2 tbsp White wine, good dry
Food Network
Food Network • 7 weeks ago

Barefoot Contessa's Swordfish with Tomatoes and Capers #Seafood #Veggies #InSeason #MyPlate

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