Grilled SwordfishA featured Wine Club recipe for Lucas & Lewellen Vineyards - Toccata Wines.
A simple recipe that really lets the flavors of the swordfish shine through, yet has a kick of garlic, capers and basil flavors that round out the dish nicely. Pair this meal with a bottle of Pinot Grigio.Yield: 4
Prep Time: 20 Minutes
Cook Time: 45 Minutes
• 1 cup chopped yellow onion (1 onion)
• 1 cup chopped fennel (1 bulb)
• 3 Tbs. high quality olive oil
• 2 tsp. minced garlic
• 28 oz. canned plum tomatoes, drained
• 1 tsp. kosher salt
• 3/4 tsp. ground black pepper
• 2 tsp. chicken stock
• 3 Tbs. Toccata Pinot Grigio
• 1/2 cup chopped fresh basil leaves
• 2 Tbs. capers, drained
• 1 1/2 Tbs. unsalted butter
• 4 (1-in-thick) swordfish fillets (2 1/2 lbs)
• Fresh basil leaves
For the sauce, cook the onions and fennel in the oil in a large sauté pan on med.-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and Pinot Grigio and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves.