Basil Butter:
¾ c fresh basil leaves
2 tbsp butter, softened
1 tbsp fresh lemon juice
¼ tsp salt
2 garlic cloves, minced
Sauce:
2 tsp olive oil
½ c finely chopped red onion
2 garlic cloves, minced
3 cups grape or cherry tomatoes, halved
½ c dry white wine
3 tbsp capers
2 tbsp balsamic vinegar
¼ tsp sugar
¼ c chopped fresh flat-leaf parsley
Fish:
4 (6oz) tuna or swordfish steaks (about 1 inch thick)
½ tsp salt
¼ tsp black pepper
Cooking spray
4 basil leaves (optional)
1. Prepare grill or broiler
2. To prepare basil butter, combine first 5 ingredients in a food processor, process until smooth, scraping sides as needed. Set aside.
3. To prepare sauce, heat oil in a saucepan over medium-high heat. Add onion and 2 garlic cloves; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Stir in wine, capers, vinegar, and sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in parsley. Set aside.
4. To prepare fish, sprinkle steaks with ½ tsp salt and pepper. Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until desired degree of doneness. Serve with sauce and basil butter. Garnish with basil leaves, if desired.
Yield: 4 servings (serving size: 1 fish steak, ¾ c sauce, and about 1 tbsp basil butter).