Ina Garten & Jennifer Garner Make Swordfish Provençal Together

By Food Network · 75 min

Ingredients

Instructions

1. Heat the olive oil in a large (12-inch) saute pan. Add the onion, fennel, bell peppers and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until soft.
2. Pulse the tomatoes with their juice in a food processor fitted with the steel blade several times, until very large dice.
3. Add the tomatoes to the pan, then add the chicken stock, white wine, anchovies, 1 teaspoon salt and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened.
4. Add the chopped basil, capers and butter and cook for 1 minute.
5. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper.
6. Grill the swordfish over high heat for 5 minutes on each side, until the centre is no longer raw. Do not overcook.
7. Place a puddle of sauce on a serving plate, arrange the swordfish on top and garnish with extra basil. Serve hot or at room temperature.

Summarized from Food Network's video. Watch it for the details.

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GarlicOnionTomatoBell pepperCanned tomatoFennelAnchovySwordfish