Ina Garten Swordfish with Tomatoes and Capers

Ina Garten swordfish with tomatoes and capers is an easy grilled fish dinner made with swordfish steaks, fennel and a chunky plum tomato sauce, ready in 1 hour. Save this easy summer swordfish dinner for weeknights, family dinners or backyard cookouts, because the sauce is make-ahead and the grilling takes 10 minutes.

Cook the onions and fennel for the full 10 minutes until they turn soft, because that slow start gives the tomato sauce its sweet, mellow base. Rush it and the sauce tastes sharp and raw instead of rounded.

Ina Garten calls this a Barefoot Contessa classic that she updated by adding fennel for more flavor, and she makes it for summer parties. The sauce can be cooked well ahead, so the fish only goes on the grill at the last minute, which is why I like her version.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Swordfish with Tomatoes and Capers

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Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

520

kcal

A chunky tomato sauce built on soft onions and fennel, finished with capers, basil and butter, sits under thick grilled swordfish steaks. The fish gets charred grill marks outside while the center stays just cooked and juicy.

Ingredients

• 1 cup chopped yellow onion (1 onion)
  

• 1 cup chopped fennel (1 bulb)
  

• 3 tablespoons good olive oil
  

• 1 teaspoon minced garlic
  

• 28 ounces canned plum tomatoes, drained
  

• 1 teaspoon kosher salt
  

• 3/4 teaspoon freshly ground black pepper
  

• 2 tablespoons chicken stock
  

• 2 tablespoons good dry white wine
  

• 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
  

Directions

• Soften the vegetables: Cook 1 cup chopped onion and 1 cup chopped fennel in 3 tablespoons olive oil in a large sauté pan over medium-low heat for 10 minutes. Once the vegetables are soft, stir in 1 teaspoon minced garlic and cook for 30 seconds.
• Simmer the tomatoes: Add the 28 ounces of drained plum tomatoes, smashing them in the pan with a fork, plus 1 teaspoon salt and 3/4 teaspoon pepper. Then simmer on low heat for 15 minutes.
• Reduce the sauce: Pour in 2 tablespoons chicken stock and 2 tablespoons white wine and simmer for 10 more minutes to reduce the liquid. Stir in 1/2 cup chopped basil, 2 tablespoons capers and 1 tablespoon butter, then cook for 1 minute more.
• Heat the grill: Prepare a grill with hot coals while the sauce finishes. That way the grate is ready the moment the fish is.
• Season the swordfish: Brush the 4 swordfish fillets with olive oil and sprinkle them with salt and pepper. Season them just before they hit the grill, so the surface stays dry and sears well.
• Grill the fish: Grill on high heat for 5 minutes on each side, until the center is no longer raw. Pull it off right then, because swordfish dries out fast if you overcook it.
• Plate and serve: Spoon the sauce onto the bottom of each plate and arrange the swordfish on top. Garnish with fresh basil leaves and serve hot or at room temperature.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the tomato sauce ahead of time?

Yes, Ina Garten says the sauce can be made well in advance, so it fits a party menu nicely. Keep it covered in the fridge and rewarm it gently while the grill heats up.

Can I serve this swordfish cold?

She says it's also delicious cold on a hot summer day, and the recipe itself says to serve it hot or at room temperature. If you chill it, let it sit out for a few minutes first so the flavors open up.

What other fish works with this sauce?

The sauce goes well with other grilled fish such as cod or red snapper, according to Ina Garten. Just watch the grill time, since thinner fillets cook faster than 1-inch swordfish steaks.

Can I add other ingredients to the sauce?

She suggests Provençal additions like pitted niçoise olives, sautéed bell peppers or anchovies. A garnish of steamed mussels also works if you want something more special for guests.

What is the biggest mistake with grilled swordfish?

Overcooking it is the most common problem, because swordfish is lean and turns dry and tough quickly. Take it off the grill when the center is just no longer raw, about 5 minutes per side for 1-inch steaks.