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Michael Symon's Grilled Swordfish with Deviled Peppers

Swordfish 1028
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A Devilishly Delicious Dinner Dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Michael Symon
Looking for a delicious new dinner dish? Try Michael's grilled swordfish and deviled peppers!
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things you'll need.
ingredients
  • 4 1-inch Thick Swordfish Steaks
  • 1 tablespoon Extra Virgin Olive Oil plus more for drizzling
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Jalapeno (cut into 1/8-inch thick rings)
  • 1 Red Bell Pepper (diced)
  • 1/2 bulb Fennel (diced)
  • Juice and Zest of 1 Orange
  • 2 tablespoons Toasted Coriander Seeds (crushed)
  • 1/2 cup Sherry Vinegar
  • 2 tablespoons Sugar
  • Parsley (for garnish)
  • Handful of Arugula
kitchenware
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  • griddlepng
  • measuringcup14cuppng
  • measuringspoonspng
  • mixingbowlpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 tablespoons Toasted Coriander Seeds (crushed)
    1 tablespoon Extra Virgin Olive Oil
    1 Jalapeno (cut into 1/8-inch thick rings)
    1 Red Bell Pepper (diced)
    1/2 bulb Fennel (diced)
    2 tablespoons Sugar
    1/2 Cup Sherry Vinegar
    instructions In a saucepan add coriander seeds. Toast for 1-2 minutes so they become fragrant. Next add olive oil along with peppers, jalapenos, and fennel. Cook for 2-3 minutes. Add sugar and vinegar and cook for 8 to 12 minutes, until vegetables are tender.
  • step 2
    ingredients 4 1-inch Thick Swordfish Steaks
    Kosher Salt
    Freshly Ground Pepper
    Extra Virgin Olive Oil (for drizzling)
    instructions Heat grill pan. Season the swordfish steaks with salt and pepper and drizzle with olive oil. Cook steaks on grill pan until just cooked through, about 3 to 4 minutes per side. Arrange swordfish on serving platter.
  • step 3
    ingredients Juice and Zest of 1 Orange
    Extra Virgin Olive Oil (for drizzling)
    Kosher Salt
    Freshly Ground Pepper
    Parsley
    Arugula
    instructions Transfer cooked vegetables to a mixing bowl. Add orange juice and zest. If desired add an extra drizzle of olive oil and salt/pepper to taste. Top swordfish with pepper and fennel dressing and garnish with parsley, arugula, and a drizzle of olive oil.
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