Swordfish with Onions & Roasted Bel Peppers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
¼ cup olive oil
½ cup yellow onion, thinly sliced
5 garlic cloves, cleaned and thinly sliced
2 tablespoons capers
1 tablespoon chardonnay vinegar
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
⅛ teaspoon coriander
salt and pepper to taste
3 pounds swordfish steak
1 tablespoon olive oil
Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.
Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion slices and cook until lightly caramelized, about 10 minutes. Add the garlic slivers and cook gently, make sure they do not burn, for about 30 seconds.
Add the capers, vinegar, cumin, red pepper flakes, and coriander. Season generously with salt and a pinch of black pepper. Add the onion mixture to the peppers and keep warm.
In a large skillet add 1 tablespoon olive oil over medium-high heat. Season the swordfish with salt and pepper. Sear the swordfish until cooked thru, about 3-4 minutes for each side.
Slice the swordfish into 4 even portions and top with onions and roasted bell peppers.