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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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