Peppered Swordfish (Recipe)

 

Ingredients

Four 185g (6oz) swordfish steaks
60ml (2fl oz) extra-virgin olive oil
Salt and freshly ground black pepper
2 medium red and 2 medium yellow peppers

Steps

1. Lightly brush each side of the steaks with some of the olive oil, seasoned lightly with salt and freshly cracked black pepper.  Sprinkle a little bit of salt on each side of the swordfish steaks.  Refrigerate while preparing the peppers.

2. Cut the peppers in half, discarding the stems, seeds and whitish inner membrane.  Cut the peppers into long, thin strips, no more than 6mm (1/4 in) wide about 38-50mm (1 1/2in) long.

3. Heat the remaining oil in a large, heavy non-stick frying pan on medium high heat.  Add the peppers, about 1/4 teaspoon black pepper and 1/4 teaspoon salt.  Cook uncovered, stirring occasionally, until the peppers are soft and lightly browned, about 20 minutes.  Set aside and keep warm.

4. Heat the same frying pan until very hot, almost smoking.  Add the swordfish and cook over medium-high heat so that the fish is browned on the outside but moist on the inside, about 4 minutes per side; turn the steaks once through the cooking process.  (Check they are done by cutting into the centre of the steaks with a thin-bladed knife: the flesh should be flaky with no translucence remaining.)  Heat the peppers if necessary and serve on top of the steaks.  Garnish with more freshly ground black pepper if desired.

Tips: What Ares Capers?

Capers are the flower bud of a bush that is native to the mediterranean and parts of Asia.  Capers range in size from tiny, known as the nonpareil variety, from southern France, to the Italian caper which is as large as the tip of your little finger.  Capers are generally packed in brine and should be rinsed before using.  They are a tasty addition to many sauce and condiments.