Swordfish with Roasted Peppers

Grilled Swordfish with a variety of roasted peppers in olive oil




4 Fresh Swordfish filets olive oil 1 Red Pepper 2 Yellow Peppers 1 Orange Peppers 2 Lemons 1 Lime 1 Orange Sea Salt Fresh Ground Pepper

Nutritional information

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. Heat grill. 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