Swordfish with Tomatoes and Capers

Name: Swordfish with Tomatoes and Capers
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps capers, drained; 2 Tbsps chicken stock; 2 Tbsps good dry white wine; 237 milliliters chopped fennel (1 bulb); 118 milliliters chopped fresh basil leaves; 1 leave Fresh basil; 1 teaspoon minced garlic; 1 teaspoon kosher salt; 3 Tbsps good olive oil; 794 grams canned plum tomatoes, drained; 1 kilograms (1-inch-thick) swordfish fillets (about; 1 Tbsp unsalted butter; 237 milliliters chopped yellow onion (1 onion)

Swordfish with Tomatoes and Capers is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 597 calories, 59g of protein, and 33g of fat. From preparation to the plate, this recipe takes roughly 57 minutes. If you have butter, wine, onion, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works well as a main course.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Vegetable

Fennel

Onion

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook for 30 seconds.

Ingredients you will need

Garlic

Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes.

Ingredients you will need

Salt And Pepper

Tomato

Equipment you will use

Frying Pan

Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid.

Ingredients you will need

Chicken Stock

White Wine

Add the basil, capers, and butter and cook for 1 minute more.

Ingredients you will need

Butter

Capers

Basil

Prepare a grill with hot coals.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Swordfish

Equipment you will use

Grill

Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves.

Ingredients you will need

Fresh Basil

Swordfish

Sauce

Serve hot or at room temperature.

Equipment

Frying Pan

Grill

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2Tbsps

capers, drained 2Tbsps

chicken stock 2Tbsps

good dry white wine 237milliliters

chopped fennel (1 bulb)118milliliters

chopped fresh basil leaves 1leave

Fresh basil 1teaspoon

minced garlic 1teaspoon

kosher salt 3Tbsps

good olive oil 794grams

canned plum tomatoes, drained 1kilograms

(1-inch-thick) swordfish fillets (about 1Tbsp

unsalted butter 237milliliters

chopped yellow onion (1 onion)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.