A blog by ordinary people about living an extraordinary life
If you have been visiting this blog you already know that Ina Garten is one of my favorite former White House nuclear policy analyst, and she also has some great recipes that I enjoy recreating in my kitchen. Several of her cookbooks are in my cookbook collection, and her Food Network Show, Barefoot Contessa, is must see TV in my house. So, naturally, when I am looking for a new recipe, one of my first stops is always an Ina Garten recipe.
The other day Meghan asked me to make some swordfish for dinner. As we continue to search for seafood dishes to prepare, swordfish has actually been a successful ingredient for us. She had wanted me to prepare a dish she had made, but I went ahead and prepared a brand new dish. There are many similarities between this dish and the Veracruz style white fish recipe we have made before ( https://garbanzopalooza.wordpress.com/2013/03/18/vera-cruz-style-white-fish). In fact, after dinner, Meghan said she actually liked the swordfish dish better than the Veracruz recipe, and better than the previous swordfish dish.
I served the swordfish along some sautéed golden zucchini (simply slice the zucchini in strips, season with salt, and saute in some olive oil with red pepper flakes and garlic) and on top of a bed of jasmine rice. You can find the swordfish recipe on the Food Network website
Below is my modification, hope you enjoy it.
In a large saute pan, heat the oil over medium heat for a minute. Add the onion and fennel, and cook for about 10 minutes, until the vegetables are soft. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the canned tomatoes, and as they cook, break them down with a spatula or a fork. Bring to a low simmer and cook for 15 minutes. Add the wine and cook for another 10 minutes on a low simmer. Just before serving, add the basil and capers, stirring into the sauce.
For the swordfish, season with salt and pepper. Preheat the broiler on your oven to high, and cook the fish 5-7 minutes per side. Depending on the thickness of the swordfish you may need to adjust cooking times to make sure the fish is cooked through.
To serve, plate 1/3 cup of jasmine rice on a dish. Cover with the tomato sauce and top with the swordfish (I cut our swordfish steak in half to make dinner for Meghan and I). Serve with the sautéed golden zucchini.