Broiled Swordfish With Red Pepper-Orange Sauce Recipe

ingredients

Red Pepper-Orange Sauce
2 large red bell peppers
2 teaspoons roasted pepper oil or extra-virgin olive oil
1/4 orange, peeled, seeded and coarsely chopped
1 tablespoon ume plum or red wine vinegar
salt and freshly ground black pepper, to taste
1 pinch cayenne pepper, optional

Swordfish
1 1/4 pound swordfish steaks, cut into serving pieces
salt and freshly ground black pepper, to taste
2 teaspoons roasted pepper oil or extra virgin olive oil
1 clove garlic, peeled and crushed
1 teaspoon grated orange zest
1/4 cup coarsely chopped fresh basil

directions

Preheat the broiler.

Roast the peppers by thoroughly charring the skins under the broiler. Transfer the peppers to a paper bag, close and set aside to steam for 10 to 15 minutes to loosen the skins. Remove and discard the stems, skins, seeds, and membranes. Coarsely chop.

In a blender or food processor, combine the roasted peppers, pepper oil, orange and vinegar and puree. Season with salt, black and cayenne peppers to taste. Set aside.

Season the swordfish on both sides with salt and pepper to taste. In a small bowl or measuring cup, combine the oil with the garlic and orange zest. Brush the swordfish lightly with the oil mixture. Set aside.

Place the fish on a nonstick broiler pan. Broil 4 inches from the heat until barely cooked through, about 4 minutes per side.

Serve the fish hot, at room temperature, or chilled. Garnish each portion with a tablespoon of the sauce and the basil. Pass the remaining sauce on the side.

nutrition data

Nutritional data has not been calculated yet.