Swordfish Provencal

• 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

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

olive oil, yellow onion, fennel, red bell pepper, yellow bell pepper, garlic, tomatoes, chicken stock, white wine, anchovies, kosher salt, fresh basil, capers, unsalted butter, swordfish fillets, fresh basil

Taken from www.foodnetwork.com/recipes/ina-garten/swordfish-provencal.html (may not work)