Swordfish with Onions & Roasted Bel Peppers

Ingredients

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

¼ cup olive oil

½ cup yellow onion, thinly sliced

5 garlic cloves, cleaned and thinly sliced

2 tablespoons capers

1 tablespoon chardonnay vinegar

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

⅛ teaspoon coriander

salt and pepper to taste

3 pounds swordfish steak

1 tablespoon olive oil

Preparation

Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.

Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion slices and cook until lightly caramelized, about 10 minutes. Add the garlic slivers and cook gently, make sure they do not burn, for about 30 seconds.

Add the capers, vinegar, cumin, red pepper flakes, and coriander. Season generously with salt and a pinch of black pepper. Add the onion mixture to the peppers and keep warm.

In a large skillet add 1 tablespoon olive oil over medium-high heat. Season the swordfish with salt and pepper. Sear the swordfish until cooked thru, about 3-4 minutes for each side.

Slice the swordfish into 4 even portions and top with onions and roasted bell peppers.

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About

While preparing Roasted Bell Pepper with Italian Farro salad I roasted extra bell peppers to make this recipe as well. As I do love to eat fish and I had a wonderful huge swordfish steak in my freezer, therefore I could not wait to enjoy it. Swordfish is a very meaty, and mild flavor fish. Mostly sold in steaks form.

If you are hesitant about eating fish, and some people do not care for the smell of cooked fish, this fish is the best in their category. Not too fishy and not too bland, a perfect combination of flavor and texture. Not to mention that you can prepare it in so many ways.

However, due to high levels of mercury, it is advised to eat small portions as well as not too frequently as you would any other shellfish which are low in mercury.

Cod, salmon, halibut, or red snapper can be substituted in this recipe in lieu of the swordfish.