Peperonata with Grilled Swordfish

By Joelene

Ingredients

• Peperonata:
• 3 tablespoons olive oil
• 1 large sweet onion (about 1 pound), diced
• 4 cloves garlic, sliced
• 6 mixed red and yellow sweet peppers, seeded and sliced
• 2 Italian hot peppers, stems removed, seeded and sliced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 medium-size ripe tomatoes (about 6 ounces each), cored, seeds squeezed out, chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons capers
• Swordfish:
• 6 swordfish steaks (each about 6 ounces and 3/4 inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, uncovered, for 10 minutes, stirring occasionally. Add peppers, salt and pepper. Cook for 5 minutes, stirring occasionally.

2. Add tomatoes, thyme and capers. Cook, stirring occasionally, for 7 to 8 minutes, or until tomatoes are cooked through and peppers are tender. Set aside.
Swordfish:

3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Lightly grease grill. Brush swordfish with oil and season with salt and pepper. Grill for 7 to 8 minutes, turning halfway through cooking. Serve fish with the peperonata warm or at room temperature.