Swordfish with Tomatoes and Capers
Ellen Whiteman
Swordfish with Tomatoes and Capers is a savory and easy Mediterranean dish that is perfect for pescatarians. It features swordfish fillets cooked with chopped yellow onion, chopped fennel, minced garlic, canned plum tomatoes, kosher salt, freshly ground black pepper, chicken stock, good dry white wine, chopped fresh basil leaves, capers, unsalted butter, and fresh basil leaves. This dish is bursting with flavors and is a great option for seafood lovers. It is a popular dish in Mediterranean and Italian cuisine.
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30 mins
10 mins
Nutritional Value
Ingredients
(1 onion)
(1 bulb)
drained
drained
Instructions
Cook the onions and fennel in the oil in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft.
Add the garlic and cook for 30 seconds.
Add the drained tomatoes, smashing them in the pan with a fork, plus the 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. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill 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 center is no longer raw. Do not overcook.
Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
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