Dinner With Friends

For the second time in a month, I am enjoying a reunion with old childhood friends from England.

Jane and her husband, Tom are visiting from Washington State, although Jane and I spent our childhoods in leafy Surrey, England.

Tonight, we feasted on Ina Garten's wonderful recipe for Swordfish with Tomatoes and Capers (and fennel and fresh basil) with Haricots Verts and Wild and Brown Rice. For dessert, we tucked into Eton Mess (raspberries, whipped cream, and meringue). Several bottles of wine were also consumed ...

Delish!

Swordfish with Tomatoes and Capers

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned 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)
Fresh basil leaves

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 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. Serve hot or at room temperature.

Serves 4