Swordfish With Sweet and Hot Peppers
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1small white onion, thinly sliced
- 4cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
- 1tablespoon chopped fresh oregano
- 1¼teaspoon salt
- ½teaspoon black pepper
- 3tablespoons unsalted butter
- 1½pounds swordfish, skin removed, cut into 1¼-inch chunks
- 2 to 3fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
- 1garlic clove, minced
- Lemon juice, as needed
- Chopped cilantro, as needed
Nutritional analysis per serving (4 servings)
424 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 35 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
- Step 2
Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.
Private Notes
Comments
Really delicious, colorful and versatile dish. Loved it as the recipe is written, but could also see adding a Sicilian flavor with pine nuts, olives and raisins or substituting tuna, chicken or pork cubes for the swordfish. Will definitely make this again!
This recipe is fantastic! Quick and easy and just the right blend of heat and sweetness. It has become one of my family's all-time favorite fish recipes. Special enough for company and great as a go-to meal any day of the week.
Oh my, this is good! So much more than the sum of its parts. The peppers are silky, the fish firm and flavorful. This is a low-cost, low-effort but seemingly-special weeknight meal. Use a deep bowl and serve with crusty bread and sautéed greens.
You know that bag of random hot peppers you get from your CSA at the end of the summer? That is what this recipe is for. Play Russian roulette with the random hot peppers and you won't be sorry. This is my new go-to when I've got more peppers than I know what to do with.
I am a dyed-in-the-wool chilehead with access to just-caught swordfish off the Carolina coast. This is, in a word or two, otherworldly delicious. I was planning on making Melissa Clark’s swordfish with eggplant (another favorite!), but didn’t have an eggplant. Made this instead with hot peppers from my garden. Oh Mama, this was soooo good.
Absolutely delicious! Recipe is perfect the way it is written.
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