Swordfish with Onions & Roasted Bel Peppers
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Ingredients
- 1 piecered bell pepper
- 1 pieceyellow bell pepper
- 1 pieceorange bell pepper
- 0.25 cupolive oil
- 0.5 cupyellow onion, thinly sliced
- 5 clovesgarlic, cleaned and thinly sliced
- 2 tablespoonscapers
- 1 tablespoonchardonnay vinegar
- 0.5 teaspoonground cumin
- 0.25 teaspoonred pepper flakes
- ⅛ teaspooncoriander
- 1 pinchsalt and pepper to taste
- 3 poundsswordfish steak
- 1 tablespoonolive oil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Slice the swordfish into 4 even portions and top with onions and roasted bell peppers.