Grilled Swordfish with a variety of roasted peppers in olive oil
4 Fresh Swordfish filets
1 Red Pepper
2 Yellow Peppers
1 Orange Peppers
Fresh Ground Pepper
No nutrition information available
Begin by roasting all peppers over an open flame (gas stove).
Peel all peppers of skin cut in ¼ inch strip and set aside in bowl. Squeeze the juice of ½ lemon, ½ lime and ½ of and orange on to hot roasted peppers. Drizzle with olive oil. Season with sea salt and pepper. Set aside.
Season swordfish with sea salt and freshly ground pepper ½ lemon, ½ lime and ½ orange, let marinade for ½ hour.
Cook swordfish to an internal temperature of 145 or desired doneness.
When swordfish is cooking begin heating peppers in a lightly oiled sautéed pan until peppers begin to brown.
When swordfish is done, place roasted peppers on top, drizzling with sauce.
Excellent with rice or garlic mashed potatoes