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    Marinated Swordfish With Stoplight Peppers

    This recipe goes back to Persian origins

    En español

    Serves: 4

    Serve hot or cold


    • 4 slices swordfish (½- to ¾-inch thick)
    • Salt and pepper to taste
    • 1 cup all-purpose flour
    • 1 teaspoon dry oregano
    • 1 teaspoon Old Bay seasoning
    • ¼ cup olive oil
    Swordfish in multicolored pickling – Recipe by Denisse Oller

    — Photo: Marisa Zanganeh


    • 1 red pepper, seedless and deveined, cut in thin strips
    • 1 yellow pepper, seedless and deveined, cut in thin strips
    • 1 green pepper, seedless and deveined, cut in thin strips
    • 1 medium red onion, julienned
    • 2 garlic cloves, crushed
    • 1/4 cup olive oil
    • 1 teaspoon sweet paprika        
    • ½ cup black olives, seedless, cut in small pieces
    • 1/3 cup capers
    • 2 bay leaves
    • ¾ cup red vinegar
    • 2 tablespoons tomato paste
    • 2 cups fish broth
    • Salt and pepper to taste

    See also: Recipes from Hispanic cooking expert Denisse Oller.


    1. Season fish well with salt and pepper. Mix oregano, Old Bay seasoning and flour; sprinkle over fish.

    2. Brown fish in a small amount of oil for approximately 3 to 4 minutes on each side, depending on fish thickness. Place fish in an ovenproof glass pan.

    3. Slightly cook peppers, onion and garlic in hot olive oil for approximately 3 to 4 minutes. Turn off heat and add olives, capers, bay leaves; stir.

    4. In a medium-size pan, mix red vinegar, tomato paste and fish broth; cook until mixture is reduced by one third.

    5. Cover fish with marinade and the reduced broth mixture. For better flavor, marinate overnight or at least 8 hours.

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