While preparing Roasted Bell Peppers with Italian Farro Salad, I also roasted extra bell peppers to make this recipe.

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.

swordfish with onions & roasted bell peppers

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.

In this Article

What does swordfish taste like?

Not too fishy and 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 fussy fish eater in your house.

Is swordfish an excellent 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.

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.

swordfish with onions & roasted bell peppers

Here are a few helpful tips for the ingredients needed to make these delicious Swordfish with Onions and Roasted Bell Peppers recipe

This is a quick introduction. Please read the recipe for complete instructions.

Bell peppers: Red, orange, and yellow. They are milder and give a beautiful array of colors to your dish.

Yellow onion:  sweeter than your regular onions. Do slice them very thinly. You can use white onion if you have those on hand. 

Garlic: everything tastes better with garlic.

Capers: a great source of saltiness and flavor. 

Chardonnay vinegar:  Great acidity content to uplift your vegetables with a balance.

Cumin, red pepper flakes, and coriander: all the combined spices work well with the sweetness of the roasted bell peppers. 

Swordfish: the star of your dish, skin on, of course.

Olive oil: to bind the vegetables.

swordfish with onions & roasted bell peppers

Equipment needed

I only recommend what I use and love. 

Cookie sheet to roast your peppers

Parchment paper to prevent your peppers from sticking to your cookie sheet

Bowl to let your peppers sweat 

Skillet to prepare your swordfish

Large saute pan for your onions and spices.

Cooking tips  and steps by steps to achieve this excellent swordfish with onions and roasted bell peppers 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 wouldn’t say I 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.
swordfish with onions & roasted bell peppers

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 and 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.

Substitutions for the swordfish

Cod, salmon, halibut, or red snapper can be substituted instead of the swordfish in this recipe.

swordfish with onions & roasted bell peppers

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.

Green Beans Gremolata. A healthy, fun, and super delicious dish that marries well.

This a fantastic recipe that your family and friends will enjoy over and over.

Equipment and products used to prepare this recipe

Swordfish with Onions & Roasted Bell Peppers

5 from 17 votes
swordfish with onions & roasted bell peppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Tasty swordfish with caramelized onions and roasted bell peppers. A true delight for your senses.


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • ¼ cup olive oil
  • ½ cup yellow onion
  • 5 garlic cloves, cleaned and thinly sliced
  • 2 tablespoons capers,
  • 1 tablespoon chardonnay vinegar,
  • ½ teaspoon ground cumin,
  • ¼ teaspoon red pepper flakes,
  • teaspoon coriander,
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 680kcal | Carbohydrates: 9g | Protein: 68g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 394mg | Potassium: 1665mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2377IU | Vitamin C: 134mg | Calcium: 41mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on January 25, 2021. Updated on October 12, 2022.