We had some fresh garden tomatoes, bell peppers and herbs along with frozen swordfish steaks. Perfect for a delicious weeknight protein filled dinner.
3 tablespoons olive oil
1 tsp fennel powder
1-2 red bell pepper, julienne
1/2 teaspoon garlic powder or 1 tsp fresh garlic
10 fresh grape tomatoes.
2 tablespoons dry white wine
1 tsp anchovy paste
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
1 tablespoons capers, drained
1 tablespoon unsalted butter
2 swordfish steaks
Thaw fish in a ziplock bag or pre-sealed plastic in cold water for 30-40 min.
For the sauce, heat the olive oil in a saute pan. Add the fennel, bell peppers, and garlic and cook over medium heat for 5 minutes, until the vegetables are soft. Put the tomatoes in a food processor, pulse several times with capers and basil. Add the tomato mixture to the sauce, add white wine, anchovy paste, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 15 minutes, stirring occasionally, until thickened. Add the chopped basil and butter. Put mixture into a bowl.
Preheat oven to 350 F. Brush the swordfish with olive oil and sprinkle with salt and pepper. Use the pan from the sauce on medium heat. Place the swordfish steaks for 4 min on each side. Then transfer to the oven for 8 min. Try not to overcook the fish. Plate the fish with tomato mixture on bottom and top. Enjoy!