Swordfish with Fennel and Tomatoes Recipe

Swordfish with Fennel and Tomatoes Recipe
Swordfish with Fennel and Tomatoes Recipe photo by Taste of Home
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Swordfish with Fennel and Tomatoes Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Swordfish with Fennel and Tomatoes in Simple & Delicious April/May 2012, p39

Nutritional Facts

1 steak with 2/3 cup tomato mixture: 512 calories, 28g fat (6g saturated fat), 90mg cholesterol, 1225mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 45g protein.

  • 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
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Swordfish with Fennel and Tomatoes in Simple & Delicious April/May 2012, p39

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