This weekend, we drove to Brent’s parents’ house late Friday night after work. The Spartan Super on Saturday morning kicked our butts, but we rallied and enjoyed our time with them cooking.

The local super market had Swordfish steaks on sale, so I did some recipe research and came up with this little number for dinner. Everyone chipped in: I lead with Brent’s mom serving as my sous chef. Meanwhile, Brent took photos and his dad grilled.



We were happy with the results and we hope you will be too.

Ingredients

1 C onion, chopped

1 C fennel bulb, chopped

2 Tbsp extra virgin olive oil

4 cloves garlic, minced or pressed

1 1/2 C cherry tomatoes, quartered

a pinch of salt & pepper

2 Tbsp dry white wine

1/2 C fresh basil leaves, chopped

2 Tbsp capers, drained

1 Tbsp ghee

3 1-lb swordfish fillets (each about 1 in thick)

2 – 3 fresh basil leaves

Method

Prepare your grill with an even layer of hot coals. Meanwhile, sauté the onions and fennel in oil over medium-low heat for 8 to 10 minutes, until the vegetables are soft.

Add the garlic and cook for 30 seconds. Then, add the cherry tomatoes, salt and pepper. Continue sautéing for 10 minutes.

Stir in the white wine and simmer for 6 to 8 minutes, reducing the liquid. Add in the basil, capers, and ghee. Cook for 1 minute. Then remove from heat and cover.

Brush the swordfish with olive oil and sprinkle with salt and pepper.

Grill over high heat for 5 minutes on the first side.

Flip and grill for 3 min on the second (this leaves the center at medium, with a tiny bit of pink).

Serve the swordfish steaks over the tomato and caper sauté and top with basil garnish.

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