- 3 tbsp. olive oil, divided
- ½ cup chopped yellow onion
- 1 cup chopped fennel
- 1 14.5 oz. can whole tomatoes
- 2 clove garlic, minced, divided
- 2 tbsp. capers
- ¼ cup basil, chiffonade
- ¼ cup vegetable broth
- ¼ tsp sea salt
- 2 4 oz. wild swordfish steaks
- 6 cups baby spinach
- Additional sea salt and pepper to taste
Mixing Your Goods:
First make the salsa. Heat 2 tbsp. of the olive oil in a large skillet over medium-high heat. Add the onion and fennel and sauté until soft. Add the garlic and sauté for another minute. Add the capers, basil, vegetable broth and salt and cook until liquid is reduced and salsa is chunky. Remove from heat and set aside.
Heat a grill to high heat. Brush the swordfish steaks with olive oil and season generously with salt and pepper. It’s very important that the grill is hot before you add the swordfish or otherwise they will stick. Cook the swordfish for about 5 minutes on each side, depending on thickness, until no longer pink in the center. Be careful not to overcook.
Using the same skillet as the salsa, heat 1 tbsp. of olive oil over medium-high heat. Add one clove minced garlic and baby spinach and sauté until spinach is soft. Season with salt and pepper.
To serve, place the swordfish steaks on top of the spinach and top with the salsa. Enjoy!