Swordfish with Tomatoes and Capers Recipe

Name: Swordfish with Tomatoes and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped yellow onion (1 onion); 1 cup chopped fennel (1 bulb); 3 tablespoons good olive oil; 1 teaspoon minced garlic; 28 ounces canned plum tomatoes, drained; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons chicken stock; 2 tablespoons good dry white wine; 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

Servings: persons

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
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

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.
2
Add the garlic and cook for 30 seconds.
3
Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper.
4
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.
9
Grill on high heat for 5 minutes on each side until the center is no longer raw.
10
Do not overcook.
11
Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves.
12
Serve hot or at room temperature.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chopped yellow onion (1 onion), 1 cup chopped fennel (1 bulb), 3 tablespoons good olive oil, 1 teaspoon minced garlic, and more.

Yes, Swordfish with Tomatoes and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish with Tomatoes and Capers

How did you like this recipe?

Frequently Asked Questions