Ingredients

• 3 tablespoons good olive oil, plus extra for grilling
• 1 cup chopped yellow onion (1 onion)
• 1 cup chopped fennel (1 bulb)
• 1 red bell pepper, julienned 1/2-inch thick
• 1 yellow bell pepper, julienned 1/2-inch thick
• 1 teaspoon minced garlic
• 28 ounces canned plum tomatoes, preferably San Marzano
• 2 tablespoons chicken stock
• 2 tablespoons good dry white wine
• 2 anchovies, minced
• Kosher salt and freshly ground black pepper
• 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, julienned, for garnish

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Instructions

1. Watch how to make this recipe.
2. For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
3. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.