Swordfish Provencal

Name: Swordfish Provencal
Ingredients: 3 tablespoons good olive oil, plus extra for grilling; 1 cup chopped yellow onion (1 onion); 1 cup chopped fennel (1 bulb); 1 red bell pepper, julienned 1/2-inch thick; 1 yellow bell pepper, julienned 1/2-inch thick; 1 teaspoon minced garlic; 28 ounces canned plum tomatoes, preferably San Marzano; 2 tablespoons chicken stock; 2 tablespoons good dry white wine; 2 anchovies, minced; Kosher salt and freshly ground black pepper; 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); Fresh basil leaves, julienned, for garnish

16 ingredients

12 steps

Ingredients

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
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)
Fresh basil leaves, julienned, for garnish

Directions

1

For the sauce, heat the olive oil in a large (12-inch) saute pan.
2

Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft.
3

Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced.
4

Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper.
5

Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened.
6

Add the chopped basil, capers, and butter and cook for 1 minute.
7

Meanwhile, prepare a grill with hot coals.
8

Brush the swordfish with olive oil and sprinkle with salt and pepper.
9

Grill over high heat for 5 minutes on each side until the center is no longer raw.
10

Dont overcook!
11

Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil.
12

Serve hot or at room temperature.