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Swordfish With Sweet and Hot Peppers

5.0(316)

A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.

by Melissa Clark

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AmericanDinner, Weeknight, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

424 kcal

Ingredients (12)

serves

2 tablespoons extra-virgin olive oilolive-oil
1 small white onion, thinly slicedonion
4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)pepper
1 tablespoon chopped fresh oreganooregano
1 1/4 teaspoon saltsalt
1/2 teaspoon black pepperpepper
3 tablespoons unsalted butterbutter
1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunksswordfish
2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly slicedpepper
1 garlic clove, mincedgarlic
Lemon juice, as neededlemon-juice
Chopped cilantro, as neededcilantro

Instructions (2 steps)

01Heat 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.

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.

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Rich recipe — supports nutrition-aware planning.