Dinner tonight!: Swordfish with tomatoes and fennel
This simple recipe for swordfish with tomatoes and fennel makes a great weeknight meal, and you can make it in less than an hour.
Cook a couple swordfish steaks in garlic and fennel for a few minutes on each side, then add a little white wine and whole cherry tomatoes and let the dish simmer away until the steaks are done. Remove the steaks and cook down the liquid with a little slivered fresh basil until it's nicely thickened (yes, the aroma is amazing!). Pour the sauce over the swordfish and you're good to go. The dish, from Food Editor Russ Parsons, takes about 40 minutes from start to finish, and you can find the recipe here.
For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
-- Noelle Carter
Photo credit: Anne Cusack /Los Angeles Times