Grilled swordfish with tomato and caper sauce

Ingredients:

• 1 cup chopped onion (1 onion)
• 1 cup chopped fennel root (1 bulb)
• 3 tbsp. l. olive oil
• 1 teaspoon crushed garlic
• 1 can (0.8 kg) of canned tomatoes in their own juice, drain the liquid
• 1 teaspoon coarse salt
• 3/4 tsp ground black pepper
• 2 tablespoons chicken broth
• 2 tbsp. dry white wine
• 0.5 cup chopped fresh basil leaves
• 2 tablespoons pickled capers, drained
• 1 tbsp (15 g) butter
• 4 swordfish fillets (2.5 cm thick), about 1.2 kg.
• Fresh basil leaves

Preparation:

1. Sauce:

   In a large skillet over medium heat, sauté the onion and fennel in olive oil for 10 minutes, until softened. Add the garlic and sauté for another 30 seconds. Add the canned tomatoes, breaking them up with a fork, and season with salt and pepper. Simmer over low heat for 15 minutes. Add the chicken broth and white wine and simmer for another 10 minutes to reduce the liquid. Add the basil, capers, and butter and cook for another minute.
2. Preheat a charcoal grill. Brush the swordfish with olive oil and season with salt and pepper. Grill over high heat for 5 minutes per side, until the fish is cooked through in the center. Be careful not to overcook it. Pour the sauce into the bottom of a plate, place the fish on top, and garnish with basil leaves. Serve hot or at room temperature.