Swordfish With Fennel And Tomatoes

• 1 medium onion, halved and thinly sliced
• 1 fennel bulb, halved and thinly sliced
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 can (28 ounces) whole tomatoes, drained
• 2 tablespoons chicken broth
• 2 tablespoons white wine
• 3/4 teaspoon pepper
• 1/2 teaspoon kosher salt
• 1/2 cup loosely packed basil leaves, thinly sliced
• 1 tablespoon butter
• 4 swordfish steaks (8 ounces each)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

1. In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside.
2. Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture.

onion, fennel bulb, olive oil, garlic, tomatoes, chicken broth, white wine, pepper, kosher salt, basil, butter, swordfish, olive oil, kosher salt, pepper

Taken from www.tasteofhome.com/recipes/swordfish-with-fennel-and-tomatoes/ (may not work)