Ingredients
1 medium onion, halved and thinly sliced1 fennel bulb, halved and thinly sliced3 tablespoons olive oil1 garlic clove, minced1 can (28 ounces) whole tomatoes, drained2 tablespoons chicken broth2 tablespoons white wine3/4 teaspoon pepper1/2 teaspoon kosher salt1/2 cup loosely packed basil leaves, thinly sliced1 tablespoon butterFISH:4 swordfish steaks (8 ounces each)2 tablespoons olive oil1/2 teaspoon kosher salt1/4 teaspoon pepper
Preparation
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.
