Swordfish with Tomatoes & Capers | Adelphia Seafood, Pennsylvania
Sauce: cook onions & fennel in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds.
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Cooking tools:
- Grill
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Fork
- Pastry brush
- Colander
Ingredients
- 4 Swordfish steaks
- 1 cup yellow onion (chopped)
- 1 cup fennel (chopped)
- 3 tbsp olive oil
- 1 tsp garlic (minced)
- 28 oz canned plum tomatoes (drained)
- 1 tsp kosher salt
- ¾ tsp black pepper
- 2 tbsp chicken stock
- 2 tbsp dry white wine
- ½ cup fresh basil leaves (chopped)
- 2 tbsp capers (drained)
- 1 tbsp unsalted butter
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