October 13, 2014 – Swordfish with Tomatoes and Capers

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As you may have noticed, we often have fish on Monday or Tuesday nights since we get our Fresh Direct delivery on Sunday afternoon or evening. Last Monday, Kim made Ina Garten’s Swordfish with Tomatoes and Capers and it was a really nice way to start the week! Here’s how it went:

I started by pre-heating the oven so that I could bake one of Fresh Direct’s par-baked baguettes. I highly recommend serving this dinner with a bit of crusty bread—the sauce is delicious and you’ll want to soak up every bit.

As usual, I halved the recipe since I knew that Tony would only use half of a 28 ounce can of tomatoes in the Winter Vegetable Chili on Sunday night. The prep is really quick since it’s only a bit of onion and fennel to start. As the onion and fennel were cooking, I got the rest of ingredients together by chopping the garlic, measuring the wine, and getting the basil, capers and butter ready. This dish only requires a tiny amount of chicken stock and sometimes I just use water or extra wine, but I knew I’d need chicken stock for the risotto on Tuesday so I didn’t mind opening up the container.

The sauce requires a few easy steps but the flavors meld together nicely and make a lovely bed of deliciousness for the swordfish, so I promise the 30 to 35 minutes to make it are worth it!

While the sauce is simmering for the last 10 minutes, that’s when I grill the fish. Since we live in a New York City apartment, we don’t have an outdoor grill but I find cooking the swordfish on our indoor grill on high heat for 4 to 5 minutes a side works nicely.

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