Grilled Swordfish with Tangy Onions Fennel
Ingredients
- 1/4 cup currants
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 4 red onions (1 1/2 pounds), thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 cup dry white wine
- 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
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