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    Swordfish with Tomatoes and Capers

    Gluten free • 57 mins to make • Serves 4


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


    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


    2 tbsp Capers

    Baking & Spices

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

    Oils & Vinegars

    3 tbsp Olive oil, good


    1 tbsp Butter, unsalted

    Beer, Wine & Liquor

    2 tbsp White wine, good dry
    • Laura De La Rosa

      Recipes On TV Swordfish with Tomatoes and Capers 1999, The Barefoot Contessa Cookbook, All Rights Reserved59 Reviews Total Time: 0 hours 47 minutes Prep:Cook:0 hours 12 minutes0 hours 35 minutes Yield: 4 servings Level: Easy Ingredients 1 cup chopped yellow onion (1 onion)1 cup chopped fennel (1 bulb)3 tablespoons good olive oil1 teaspoon minced garlic28 ounces canned plum tomatoes, drained1 teaspoon kosher salt3/4 teaspoon freshly ground black pepper2 tablespoons chicken stock2 tablespoons good dry white wine1/2 cup chopped fresh basil leaves2 tablespoons capers, drained1 tablespoon unsalted butter4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)Fresh basil leaves Directions 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. 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 white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.Prepare a grill with hot coals. 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. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.You Might Also LikeSponsored10 of the Worst Breakfast Foods to Start your DayActiveBeatEggs in BasketsFood NetworkYogurt and Fruit ParfaitsFood NetworkStuffed Zucchini: Zucchini RipieniFood NetworkRecommended byBack to HomepageShop | Terms | Privacy PolicyView Full Food Network Site© Scripps Networks, LLC. All rights reserved.

    • S Morrison

      Swordfish with Tomatoes and Capers recipe from Ina Garten via Food Network

    • Kayla Rippee

      grilled swordfish with fried green tomatoes

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