Swordfish With Sweet and Hot Peppers Recipe

Name: Swordfish With Sweet and Hot Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small white onion, thinly sliced; 4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible); 1 tablespoon chopped fresh oregano; 1 1/4 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons unsalted butter; 1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks; 2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced; 1 garlic clove, minced; Lemon juice, as needed; Chopped cilantro, as needed

Servings: persons

2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
1 tablespoon chopped fresh oregano
1 1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks
2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
1 garlic clove, minced
Lemon juice, as needed
Chopped cilantro, as needed

1
Heat a large skillet over medium heat.
2
Add oil and let warm for 1 minute.
3
Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes.
4
Stir in sweet peppers and oregano; cook until very soft, about 10 minutes.
5
Season with 1/4 teaspoon each salt and pepper.
6
Scrape vegetables into a bowl.
7
Melt butter in skillet.
8
While butter melts, toss fish with remaining salt and pepper.
9
Add half the chile peppers to skillet and cook until soft, 1 minute.
10
Add garlic to skillet and stir quickly to coat with butter.
11
Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes.
12
Return sweet peppers to pan and toss well.
13
Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small white onion, thinly sliced, 4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible), 1 tablespoon chopped fresh oregano, and more.

Yes, Swordfish With Sweet and Hot Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish With Sweet and Hot Peppers

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