Step aside, marinara. There’s a new sauce in town, and it’s blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. —Laurel Dalzell, Manteca, California
Swordfish with Fennel and Tomatoes
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
- 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.
- 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.
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