With a first course salad of mixed baby greens with the last little bit of cauliflower, some green pepper and red tomatoes with a mustardy vinaigrette, it was a great meal.
Husband Jim was very pleased with himself and his bargain.!
From The Barefoot Contessa Cookbook
1 cup chopped fennel -- (1 bulb)
3 tablespoons olive oil
1 teaspoon minced garlic
28 ounce can plum tomatoes -- drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
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
For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for an additional 10 minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
NOTE: I added about 2 T. Pernod when I added the wine for I didn't have the fennel.