Swordfish Baked with Sweet Peppers and Vinegar

Preparation info

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    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Here peppers are lightly cooked in a skillet and the swordfish seared to give it color and a crust. Then the ingredients are transferred to a baking dish and finished off in a hot oven. The fish is moist and tender and the entire dish rich in flavor, yet light.


  • 1 tablespoon olive oil
  • 3 cups thin (¼ inch) lengthwise slices red (bell) pepper (2 or 3 peppers)
  • 1 garlic clove, thinly sliced
  • 1 tablespoon chopped fresh oregano leaves or ½ teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • Salt and Freshly ground black pepper
  • 4 swordfish steaks, or mako shark, salmon, or halibut steaks, ¾ inch thick (about 6 ounces each)


    1. Heat the oven to 400°F.
    2. Heat the oil in a large nonstick skillet, add the peppers, and sauté, stirring, over medium-high heat, for about 5 minutes. Add the garlic and 1 teaspoon of the fresh oregano or a pinch of the dried. Cover and cook over medium-low heat until peppers are almost tender, about 5 minutes.
    3. Add the vinegar and cook, uncovered, until vinegar boils down, about 3 minutes. Transfer mixture to a 13 × 9-inch baking dish. Season with a pinch of salt and a grinding of black pepper. Set aside.
    4. Wipe out the skillet. Heat skillet over high heat until hot enough to evaporate a drop of water immediately upon contact. Add the swordfish, sear 1 minute, turn, and sear the other side for 1 minute. Sprinkle with a pinch of salt, a grinding of black pepper, and the remaining oregano.
    5. Push the peppers in the baking dish aside and arrange the swordfish in a single layer. Spoon the peppers over the swordfish. Bake swordfish until opaque in the center, 5 to 8 minutes. To serve, spoon the peppers onto a serving platter. Top with the swordfish, spooning pan juices over the fish.