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.
DIRECTIONS
- Season fish well with salt and pepper. Mix oregano, Old Bay seasoning and flour; sprinkle over fish.
- 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.
- 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.
- In a medium-size pan, mix red vinegar, tomato paste and fish broth; cook until mixture is reduced by one third.
- Cover fish with marinade and the reduced broth mixture. For better flavor, marinate overnight or at least 8 hours.
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