Looking for a delicious new dinner dish? Try Michael's grilled swordfish and deviled peppers!
things you'll need.
4 1-inch Thick Swordfish Steaks
1 tablespoon Extra Virgin Olive Oil plus more for drizzling
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
Measuring Cup (1/2 cup)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
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.
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.
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.