Swordfish Provencal Recipe | Food Network UK

Ingredients

• 3 tablespoons good olive oil, plus extra for grilling
• 1 cup chopped yellow onion (1 onion)
• 1 cup chopped fennel (1 bulb)
• 1 red pepper, julienned 1/2-inch thick
• 1 yellow pepper, julienned 1/2-inch thick
• 1 teaspoon minced garlic
• 800g canned plum tomatoes, preferably San Marzano
• 2 tablespoons chicken stock
• 2 tablespoons good dry white wine
• 2 anchovies, minced
• Kosher salt
• freshly ground black pepper
• 1/2 cup chopped fresh basil leaves
• 2 tablespoons capers, drained
• 1 tablespoon unsalted butter
• 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
• Fresh basil leaves, julienned, for garnish