Swordfish w. Roasted Red Pepper & Caper Relish

12 Jan

Quick, healthy and delicious week night meal. I made the red pepper and caper relish the day before, so all I had to do when I came home from my run w. Jess P. was to cook the fish for 10 minutes. Served w. an arugula and broccoli sprout salad and roasted fennel. The shallots/onions give a nice bite and crunch to the relish, and they mellowed  a bit overnight too- but don’t use too much- and if you have a raw onion aversion- leave out. By the way– when buying fish– I go to counter w. an idea in mind, but then just pick out the one that looks the freshest. Take it home and you know it’s fresh when it doesn’t smell fishy. (after some slow months of posting– i have quite a backlog- so many posts!- so hope you enjoy)

1 swordfish steak
2 red peppers
red or white wine vinegar
olive oil
salt & pepper
1 tablespoon capers
1/4 of a shallot or red onion, optional
rosemary, if you have it. Take a couple leaves off the spring- hit w. a mortar and pestle, pan or knife to bruise and release the flavor

To roast red pepper: Preheat to 400. Line baking sheet with foil. Lightly coat whole red peppers with olive oil, sprinkle w. salt and pepper. Cook for 30-40 mins. Flip over once during. The peppers will get charred and black on outside- that’s what you want. When done, take the peppers out and cover w. foil while cooling– or put in brown paper bag- tupperware w. lid or bowl w. seran wrap– you get the idea. This makes them a world easier to peel. When cool, using hands, slide off skin, seeds and top.
Chop red peppers, put in bowl. If using onion/shallot, chop finely and add. Add generous tablespoon of capers, teaspoon vinegar, teaspoon olive oil, and generous sprinkling of salt and pepper. Let sit for a few mins while you cook the fish so flavors can blend. Also works if make a day ahead.

Grill swordfish. Heat a grill pan on medium. Let it go for a few minutes until really hot. Brush w. olive oil. Rinse fish, drizzle w. olive oil,salt and pepper and rosemary. When sizzling hot, lay fish down and cook for 5 minutes. Flip over and cook for another 5 mins. You will have lovely grill marks. Finish w. a squeeze of fresh lemon.

Top fish w. roasted red pepper & caper relish and enjoy.


4 Responses to “Swordfish w. Roasted Red Pepper & Caper Relish”

  1. Juan Carlos January 12, 2012 at 8:14 pm #

    Ufffff! That looks delicious! I’ll be in NY soon, can we have a cooking session?

    • tessa January 12, 2012 at 9:11 pm #

      Really?? Yayy!! Of course! When?? Remember when we tried to cook eggplant?

      • Juan Carlos January 13, 2012 at 8:45 am #

        As I recall, no amounts of parmesan cheese and tomato sauce could overcome the bitterness of the eggplant. And now that I think about it more, I seem to recall thinking at the time that I had a clue about how to pull it off. I also do remember watching Harold & Kumar go to White Castle while frying the eggplant. Maybe we can blame their distracting antics for our failure to add enough salt. I’ll email you about my trip but I look forward to seeing you!


  1. Roasted Red Pepper Gazpacho « Snacko Backo - May 22, 2012

    […] roast red pepper (directions as cribbed from swordfish recipe): Preheat to 400. Line baking sheet with foil. Lightly coat whole red peppers with olive […]

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