Grilled Swordfish Puttanesca With Fennel And White Beans

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
1023
FAT
186%
CHOL
67%
SOD
155%

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Ingredients for 4 servings

Two 40-ounce cans imported whole tomatoes

4 tablespoons olive oil

1 large (about 2 cups) yellow onion, diced

5 cloves garlic, minced; plus 10 cloves, blanched, peeled, and sliced

1/2 teaspoon red pepper flakes

1 teaspoon fresh oregano leaves

2 cups white wine

2 bay leaves

3 tablespoons tomato paste

2 tablespoon capers

1 cup pitted Kalamata olives

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper, plus more as needed

4 tablespoons extra-virgin olive oil

1 cup basil leaves, chiffonade

2 tablespoons olive oil

4 small fennel bulbs, halved

2 cups chicken stock or water

1 tablespoon extra-virgin olive oil, plus more for brushing fish

2 cloves garlic, sliced

1/4 teaspoon kosher salt, plus more as needed

Four 7-ounce center-cut swordfish steaks (about 1/4 inch thick)

2 tablespoons freshly squeezed lemon juice

3 cups cooked white beans

2 teaspoons pesto drizzle

4 sprigs basil

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