Grilled Halibut with Tomato and Caper Sauce

Ingredients

• 1/3 cup extra-virgin olive oil, plus more for brushing (78.9 ml)
• 2 cups finely chopped onions (473 ml)
• 2 cups chopped fennel (473 ml)
• 2 garlic cloves, minced
• 2 (28-ounce) cans Italian plum tomatoes, drained
• Kosher salt and freshly ground black pepper
• 1/4 cup dry white wine (59.1 ml)
• 1/4 cup chicken stock or low-sodium broth (59.1 ml)
• 1/4 cup capers, drained and coarsely chopped (59.1 ml)
• 1 cup coarsely chopped fresh basil, plus small basil leaves for garnish (237 ml)
• 2 Tbsp unsalted butter (29.6 ml)
• 8 skinless halibut fillets (6-7 ounces each), about 1-inch thick