Grilled Swordfish with Hot And Sweet Peppers
How to Make It
FOR THE SWORDFISH
Heat the grill to high.
Rub the olive oil on the fish, season with salt, and place it on the hot grill. Cook for 3–4 minutes on each side, until medium-rare or medium. Do not cook the swordfish to well-done as it will dry out.
Remove the cooked fish from the grill and transfer to plates or a large serving platter. Top with the marinated peppers and garnish with the mint.
FOR THE MARINATED PEPPERS
1 ½ assorted sweet peppers
¼ cup + 3 tablespoons olive oil
½ teaspoon kosher salt
3 tablespoons Calabrian chiles in their oil, more if you like things very spicy
4 tablespoons capers
3 garlic cloves, cut into thick slices
¼ cup red wine vinegar
Preheat the oven to 400oF.
Toss the fresh peppers in 3 tablespoons of olive oil and the salt.
Scatter them in one even layer on a sheet pan and place it into the oven. Roast for approximately 15 minutes, or until the skin is blistering and the flesh is tender. You are not looking for color.
Remove the peppers from the oven, transfer them to a bowl, and cover with plastic wrap. Let them steam for 10 minutes to make the skin easier to remove.
Once they are cool enough to handle, peel away the skin and remove the stems and seeds from the peppers. Transfer the cleaned peppers to a bowl and add the Calabrian chilies, capers, remaining 1⁄4 cup of olive oil, garlic, and vinegar. Allow the peppers to marinate for at least 15 minutes, but the longer the better.
From Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing