GRILLED SWORDFISH WITH PEPPERS, ONIONS AND OLIVES
When I was a kid, we ate sausage with peppers and onions several times a month—or more—and I was never sorry to see it on the supper table. When I started cooking professionally, I fell in love with grilled fish, and so now two of the loves of my life come together in this remarkable recipe. Meaty fish such as swordfish stand up extremely well to peppers and onions. I add some olives and salt for a stronger flavor profile and then grill the fish just until it's medium. It's a beautiful, summery dish.
· 3 tablespoons olive oil
· 3 anchovy fillets (optional)
· 1 large yellow onion, thinly sliced
· 2 red bell peppers, seeded and thinly sliced
· 2 yellow peppers, seeded and thinly sliced
· 3 cloves garlic, minced
· 1 cup kalamata olives, pitted and halved
· 1/2 cup white wine
· Kosher salt and freshly ground black pepper
· 4 swordfish steaks, 7 to 8 ounces each
· 2 tablespoons torn fresh basil leaves, for garnish
· 1 lime, quartered, for garnish
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.
In a saute pan, heat 2 tablespoons of the olive oil over medium heat. If using anchovies, saute the fillets for about 30 seconds so that they "melt" or almost disappear. Add the onion and red and yellow peppers and cook for about 3 minutes, or until softened. Add the garlic and saute for about 1 minute. Take care so the garlic does not burn.
Add the olives and white wine and cook for 3 to 4 minutes, until the wine is reduced by half. Season to taste with salt and black pepper.
Season the fish generously with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Grill the steaks, turning only once, for about 10 minutes, or until the fish is opaque all the way through.
Lay 1 piece of swordfish on each of 4 plates and top with the pepper and onion mixture. Garnish with the basil and lime wedges and spoon the liquid from the peppers and onions over the fish. Serve immediately.