This dish was adapted from Ina Garten, who is one of my very favorite cooks. Her recipes are lucious and everything she makes uses excellent ingredients. And this dish is no exception. I love the ease of this dish.
I used flash frozen Mahi Mahi, from Costco and it was still outstanding. Ina makes it with Swordfish, and I although I am sure it's outstanding. I am not a fan of swordfish. But Mahi Mahi is a nice substitute, it's a fairly firm fish that stands up to grilling as well.
Here is Ina's recipe, my changes are marked with asterisks.
Swordfish with Tomatos and Capers
1 cup chopped yellow onion -- (*1 onion)
1 cup chopped fennel -- (*1 bulb)
3 tablespoons olive oil
1 teaspoon minced garlic
28 ounce can 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) *Mahi Mahi
fresh basil leaves
I have updated a Barefoot Contessa classic by adding fennel to give it more flavor. You can add any Provencal ingredients that you like: pitted nicoise olives, sauteed bell peppers, anchoives, even a garnish of steamed mussels.
This sauce is also delicious with other grilled fish, such as cod or red snapper.
For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-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 white wine and simmer for an additional 10 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 a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.