Swordfish Baked with Sweet Peppers and Vinegar

Name: Swordfish Baked with Sweet Peppers and Vinegar
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 tablespoon olive oil; 1 garlic clove, thinly sliced; Salt and Freshly ground black pepper; 1 tablespoon chopped fresh oregano leaves or ½ teaspoon dried oregano; 4 swordfish steaks, or mako shark, salmon, or halibut steaks, ¾ inch thick (about 6 ounces each); 3 cups thin (¼ inch) lengthwise slices red (bell) pepper (2 or 3 peppers); 2 tablespoons red wine vinegar

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

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.

Ingredients

1 tablespoon olive oil
3 cups thin (¼ inch) lengthwise slices

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Heat the oven to 400°F.
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 p