Ina Garten & Jennifer Garner Make Swordfish Provençal Together | Barefoot Contessa | Food Network
Ina Garten teams up with actress Jennifer Garner to make Swordfish Provençal, an elegant dish featuring grilled swordfish topped with a tomato, fennel, caper and basil sauce. #BarefootContessa #JenniferGarner #Swordfish
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Swordfish Provencal
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 servings
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
Directions
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.
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.
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Ina & Jennifer Garner Make Swordfish Provençal | Barefoot Contessa | Food Network
6 Comments
Over a decade ago, I lived in a small resort beach town and waitressed at a seafood restaurant. The owner used to make what he called Fish-In-A-Bag for his special friends who came in for dinner. The fish he used was Chilean Sea Bass, and he made the crumb topping with Ritz crackers and melted butter. He'd put the fish in a brown paper lunch bag (the kind us kids used to bring our lunch to school in back in the day) .. the bag was laid flat and the fish would go in; he'd fold the opening of the bag at the end; and he'd put a paper clip there to keep the opening of the bag secure. Then he'd place the bag on a cookie sheet and bake it. Once done, the bag goes on a plate .. then he'd open the bag nicely down the middle right before it is served .. you eat it right out of the bag. Absolutely one of the most delicious things I've ever eaten, and I've made it for my family many times over the years. I've also made it with jumbo lump crabmeat, and shrimp .. really any mild fish pairs well with the crumb topping .. even mixing the crumb topping with mussels — out of this world amazing! I love Ina's take on the Ritz crumb topping with all those added ingredients she uses, and I'm going to follow her recipe next time I make it 😋
Ina & Jennifer are the two collabs I didn't know I wanted or needed, but so happy to be here for it. This world is ok fire, but these two give me peace for a minute ❤
I actually only eat Swordfish at My Favorite Greek Restaurant. Included in their Seafood Platter extravaganza. Simply grilled with simple seasonings but Grilled to 'moist almost rare in the middle' Perfection. Delicious!! No foolin' around, just let the Swordfish taste speak for itself.. On the Menu the Seafood Platter has Salmon which i think ain't Greek at All. But they know me/us, so it's Always Swordfish instead of Salmon 😉
I thought I was going to see them both prepare food throughout the episode.
Love swordfish with mango salsa the best
I just couldn't watch this anymore it started looking really yummy, I'll come back to it later 😀