Swordfish peperonata - WGEM.com: Quincy News, Weather, Sports, and Radio

Swordfish peperonata

From Fleming's Prime Steakhouse and Wine Bar

Total Time: 30 minutes

6 oz. red onion julienne
3 tbsp. extra virgin olive oil
1 tbsp. minced garlic
6 oz. red pepper julienne
6 oz. yellow pepper julienne
10 oz. Roma tomatoes, rough chop  
c. water  
tsp. Kosher salt  
tsp. black pepper, fine grind
2 tbsp. balsamic vinegar
1 tsp. thyme, fresh minced
4- 6 oz. swordfish pieces
3 tbsp. extra virgin olive oil
3 tbsp. capers, whole fried


1.Cut onion in half. Remove skin, cross cut into julienne.

2. In a 12 in. saute pan, low heat, add oil. Slowly cook onions & minced garlic for 4-5 min.

3. Cut both peppers into 4 inch long   inch wide julienne, then add to the saut  pan, do not stir.

4. Cut tomatoes into quarters, remove seeds, rough chop into lg. dice and add on top of peppers. Add water to pan, sprinkle with   tsp. salt & pepper & minced thyme. Cover pan, slowly cook 15-20 min. Uncover & stir vegetables, continue to cook for 4-5 min. until peppers very soft.

5. Cut swordfish into 6 oz. pieces, brush 1 tbsp. olive oil on all sides. Season both sides of fish with remaining salt & pepper, broil for 3 min, turn 45 degrees, broil 3 minutes. Turn fish over and cook to a med. temp.

6. Place 1 piece of fish in center of plate, top with peperonata.

7. Place the 2 tbsp. of olive oil in a small saut  pan, high heat. Cook capers for 35-40 sec. until crispy and start to pop. Strain out and sprinkle over top.

Yield: 4 servings

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WGEM. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.

Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Donna Vancil at 217-228-6617. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at fccinfo@fcc.gov.