Swordfish with Tomatoes and Capers

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 2 tablespoons capers drained
• 2 tablespoons chicken stock see 
• 2 tablespoons cooking wine dry white good
• 1 cup fennel bulb chopped (1 bulb)
• 0.5 cup basil leaves fresh chopped
• 4 servings basil leaves fresh
• 1 teaspoon garlic minced
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil good
• 28 ounces plum tomatoes canned drained
• 2.5 pounds swordfish fillets 1-inch-thick ()
• 1 tablespoon butter unsalted
• 1 cup onion yellow chopped (1 onion)

Equipment

• frying pan
• grill

Directions

1. Watch how to make this recipe.
2. 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.
3. Add the garlic and cook for 30 seconds.
4. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes.
5. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid.
6. Add the basil, capers, and butter and cook for 1 minute more.
7. Prepare a grill with hot coals.
8. 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.
9. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves.
10. Serve hot or at room temperature.