Marinated Swordfish With Stoplight Peppers

En español

Serves: 4

Serve hot or cold

INGREDIENTS

• 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

— Photo: Marisa Zanganeh

Marinade

• 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.