Swordfish a la Fauxvençal


5 Swordfish chunks
1 yellow onion, one half diced, one half cut into chunks
3 cloves garlic, diced
2 T. butter
2 T. olive oil
1 t. capers
5 cherry tomatoes, halved
4 grape tomatoes, halved‡
5 or 6 leaves of fresh basil
juice of one half of a lemon


1. Take a skewer (for the grill) and skew swordfish chunks, alternating with chunks of onion. Set aside.

2. Warm oil in frying pan over medium heat, add butter. When sizzling, add garlic and onion. Sauté until translucent. Add cherry tomatoes and torn up basil, reserving a tiny bit of basil for finishing. Cook until tomatoes have broken down a bit and blended into sauce.

3. Add capers and lemon juice.

Note: At this point I would have added a splash of white wine if I’d had any.

4. Cook a few more minutes to let flavors blend. Set sauce aside and keep warm.

5. Grill swordfish skewer, rotating until cooked on all sides.

6. Immediately remove fish from skewer (discard grilled onions or eat, depending on your preference) and pile on plate. Pour warm sauce over fish. Sprinkle remainder of basil and top with grape tomatoes.

Serves 1.

‡ You don’t need to use two kinds of tomatoes, I did simply because I had both on hand. You could just use one, but whatever you decide, use small sweet ones.