Last night’s dinner was one of the best and easiest that we have had all season. We grilled some swordfish and fennel that had been brushed with olive oil and then salt and peppered and served it on a bed of red onions that had been cooked down to almost a jam with white wine, white wine vinegar and a bay leaf.Roasted new potatoes rounded out the plate.It was a nice meal for a Wednesday night in July.
Adapted from Food & Wine Magazine:
Grilled Swordfish with Tangy Onions and Fennel
1/4 cup currants
1/4 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for brushing
3 red onions (1 1/2 pounds), thinly sliced (I knowit sounds like a lot but they cook down to nothing)
Freshly ground pepper
1 cup dry white wine or vermouth
1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 bay leaf
2 small fennel bulbs cut through the cores into 3/4-inch-thick wedges
Four 6-ounce swordfish steaks, about 1 inch thick
Dill for garnish
1. In a small bowl, soak the currants in warm water until plumped, about 15 minutes, then drain them. In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.
2. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the onions and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes. Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally. Discard the bay leaf and keep the onions warm.
3. Meanwhile, light a grill or preheat a grill pan. Brush the fennel wedges with olive oil and season with salt and pepper. Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes. Transfer to a plate.
4. Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until nicely browned outside and just white throughout, about 3 minutes per side. Spoon the onions onto plates and arrange the swordfish steaks on top. Scatter the currants, pine nuts, and dill over the fish and serve with the grilled fennel.