Swordfish with Fennel and Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Step aside, marinara. Thereâs a new sauce in town, and itâs blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. âLaurel Dalzell, Manteca, California Ingredients:
1 medium onion, halved and thinly sliced |
1 fennel bulb, halved and thinly sliced |
3 tablespoons olive oil |
1 garlic clove, minced |
1 can (28 ounces) whole tomatoes, drained |
2 tablespoons chicken broth |
2 tablespoons white wine |
3/4 teaspoon pepper |
1/2 teaspoon kosher salt |
1/2 cup loosely packed basil leaves, thinly sliced |
1 tablespoon butter |
fish: |
4 swordfish steaks (8 ounces each) |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside.
2. Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture. Yield: 4 servings.
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