I love Ina Garten’s cookbooks. I should say I love Ina. I don’t really watch much TV Food Network, but I always enjoy her shows. Maybe it’s because I can identify with her style of cooking. I was a caterer for years and I would have to say that my style of cooking is very similar to Ina’s, but with less butter!
In reality I don’t really need a recipe to cook most of the time, but I love reading cookbooks and I’m trying my hardest to actually to try some new things. So, in light of that, tonight we’re having Ina’s grilled swordfish on a tomato sauce. Once again I seem to have chosen a recipe that I would just make on my own-I promise to branch out and try something very different soon!
When I took a bite of this dish I felt like it was something I should be eating while sitting at a table in Positano, gazing out at the sea. Until I can get back there I’ll just have to be satisfied with the memory of a delicious meal that I did have there, sitting on a patio at the edge of a cliff one sunny September day…
Swordfish with Tomatoes and Capers
1 cup chopped yellow onion
1 cup chopped fennel
3 tablespoons olive oil
1 teaspoon minced garlic
28 ounces canned tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons dry white wine
1/2 cup chopped fresh basil
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets, about 1″ thick (about 2 pounds)
Cook the onions and fennel in oil in large saute pan on medium-low heat until soft, about 10 minutes. Add garlic and cook 30 seconds. Add the drained tomatoes, mashing them in the pan with a fork. Add salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 minutes to reduce the liquid. Add the basil, capers and butter and cook for 1 minute more.
Prepare a hot grill. Brush swordfish with olive and season with salt and pepper. Grill on high heat for 5 minutes on each side. Do not overcook. Place the tomato sauce on a plate, arrange the swordfish on top and garnish with basil. serve hot or at room temperature. 4 servings.