I love to eat fish, and I had an excellent huge swordfish steak in my freezer, so I could not wait to enjoy it. Swordfish is a very meaty and mild flavor fish.
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.
What does swordfish taste like?
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.
Mild tasting with a meaty white-flesh fish. Primarily sold in steaks form. A great choice of fish to enjoy if you have a finicky fish eater in your house.
Is swordfish a good fish to eat?
However, due to high levels of mercury, it is advised to eat small portions and not too frequently as you would any other shellfish low in mercury.
Substitutions for the swordfish
Cod, salmon, halibut, or red snapper can be substituted in this recipe instead of the swordfish.
Roasted bell peppers: fresh or jar?
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 to remove any oil or liquid 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 vitamins C, B6, K1, E, and A and are low in calories.
Cooking tips and steps by steps to achieve this recipe:
The longest part of the cooking process is roasting bell peppers. On the bright side, you can take advantage of this step and make some extra bell peppers that you can store with olive oil and use later.
Roasting the bell peppers:
Easy step and a bit time-consuming. Make sure your oven is well-preheated.
Strongly suggest placing a sheet of parchment paper. This will eliminate the peppers from attaching themselves to the cookie sheet. I do not know about you, but I do not like extra cleaning if I can avoid it.
Rub the peppers well evenly with olive oil.
Once in the oven, pay close attention to them and rotate them more than once, if need be, to ensure all sides are well charred.
Once done, remove and place the peppers in a large bowl. Seal well with plastic wrap. Sealing them allows all the moisture to stay inside the bowl, and this step will facilitate the removal of the outer peel faster and easier.
Discard of all the internal seeds, and stem during the outer skin removal.
Slice them into strips
Preparing the other ingredients
Use white vinegar as it is lighter in flavor than red wine vinegar. Chardonnay or champagne is mild and gives an extraordinary hint in the background.
Red, yellow, or orange bell peppers as they are milder in flavor than unripe green bell peppers. They are my preference for this dish.
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 before adding them to the onion bell peppers mixture.
Vidalia onions are my favorite as they caramelize best, and I enjoy their sweetness.
Do not burn the garlic slivers.
I am well aware of the amount of garlic used in this dish. Noteworthy, you will love it.
Gently cooked with the onions for a few seconds, as well as the vinegar and capers, the combination is out of this world.
The bell peppers are more on the sweet side. They balance well with the garlic.
Side dishes suggestions
We always have room for a side dish and here below are a couple of my recommendations:
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.
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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Originally published on January 25, 2021. Updated on October 12, 2022.