WEEKDAYS 1e|12c|p

Grilled Swordfish with Deviled Peppers

Michael Symon
Servings: 4
1 to 30 min

Looking for a delicious new dinner dish? Try Michael's grilled swordfish and deviled peppers!

  • Ingredients
  • step-by-step directions
Grilled Swordfish with Deviled Peppers
  • 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
  • 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.
  • 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.
  • 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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