Peperonata with Grilled Swordfish

Peperonata with Grilled Swordfish
Servings: 6 Prep 15 mins Cook 22 mins to 23 mins Grill 7 mins to 8 mins

Ingredients

Peperonata:
  • 3 tablespoons olive oil
  • 1 large sweet onion (about 1 pound), diced
  • 4 cloves garlic, sliced
  • 6 mixed red and yellow sweet peppers, seeded and sliced
  • 2 Italian hot peppers, stems removed, seeded and sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 medium-size ripe tomatoes (about 6 ounces each), cored, seeds squeezed out, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons capers
Swordfish:
  • 6 swordfish steaks (each about 6 ounces and 3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

Peperonata:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, uncovered, for 10 minutes, stirring occasionally. Add peppers, salt and pepper. Cook for 5 minutes, stirring occasionally.

2. Add tomatoes, thyme and capers. Cook, stirring occasionally, for 7 to 8 minutes, or until tomatoes are cooked through and peppers are tender. Set aside.

Swordfish:

3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Lightly grease grill. Brush swordfish with oil and season with salt and pepper. Grill for 7 to 8 minutes, turning halfway through cooking. Serve fish with the peperonata warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 336, Fat, total (g): 15, chol. (mg): 45, sat. fat (g): 3, carb. (g): 27, fiber (g): 7, pro. (g): 27, sodium (mg): 716, Percent Daily Values are based on a 2,000 calorie diet.