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.
When the bell peppers are in season, I highly recommend using fresh bell peppers. The flavor is out of this world. When not in season, you can skip a few steps of this recipe by using prepared roasted bell peppers. Dry them well once out of the jar so you remove any of the oil or liquid that they were preserved into.
Double or triple this recipe to have on hand. Excellent with pasta, rice, omelets, salads, and much more.
Bell peppers are a great source of vitamin C, B6, K1, E, A and low in calories.
- Use white vinegar as it is lighter in flavor than the red wine vinegar. Chardonnay or champagne are mild and give it a great hint in the background.
- Use red, yellow, or orange bell peppers as they are milder in flavor than the green bell peppers, which are unripe.
- Chop some of the capers and leave some intact. Using under salt capers is idyllic but not necessary. Which one you may choose, rinse them prior to adding to the onion bell peppers mixture.
- Vidalia onions are my favorite as they caramelize best and I enjoy the sweetness of it.
- Do not burn the garlic slivers.
Side dishes suggestions
We always have room for a side dish and here below are a couple of my recommendations:
Roasted bell pepper with Italian farro salad. I love this combination and could not get enough of it.
Rice with Peas and Butter. Easy to cook alongside, and yet so flavorful but without taking away from the swordfish.
Green Beans Gremolata. healthy, fun, and super delicious dish that marries well.
A fantastic recipe that your family, friends will enjoy over and over.
Equipment and products used to prepare this recipe
Swordfish with Onions & Roasted Bell Peppers
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4 people
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
¼ cup olive oil
5 garlic cloves, cleaned and thinly sliced
salt and pepper to taste
3 pounds swordfish steak
1 tablespoon olive oil
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.
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.
If you liked my recipe, you’re sure to love these useful products and related dishes.