Preparation
Step 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. Add the garlic and cook for 30 seconds.
Step 2
Add the drained tomatoes, smashing them in the pan with a fork, plus 1/4 tsp 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.
Step 3
Add the basil, capers, and butter and cook for 1 minute more. Set aside, but keep warm.
Step 4
Prepare a griddle 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 centre is no longer raw. Do not overcook
Step 5
Place the tomato sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
©foodnetwork
Ingredients
1 medium onion, chopped
1 bulb fennel, sliced
3 tbsp good quality olive oil, plus extra for brushing fish
1 large garlic clove, crushed
800g tinned plum tomatoes, drained
Salt
Freshly ground black pepper
2 tbsp chicken stock
2 tbsp good dry white wine
Small handful fresh basil leaves, chopped, plus extra for garnish
2 tbsp capers, drained
15g unsalted butter
4 (2.5cm thick) swordfish fillets (about 1.35kg)