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Prep Time: Cook Time: Total Time:
Broiled Swordfish With Red Pepper-Orange Sauce
Red Pepper-Orange Sauce:
2 large red bell peppers
2 teaspoons roasted pepper oil or extra-virgin olive oil
1/4 orange, peeled, seeded and coarsely chopped
1 tablespoon ume plum or red wine vinegar
salt and freshly ground black pepper to taste
pinch cayenne pepper, optional
Swordfish:
1 1/4 pounds swordfish steaks, cut into 4 pieces
salt and freshly ground black pepper to taste
2 teaspoons roasted pepper oil or extra virgin olive oil
1 clove garlic, peeled and crushed
1 teaspoon grated orange zest
1/4 cup coarsely chopped fresh basil
Preheat the broiler.
Roast the peppers by thoroughly charring the skins under the broiler. Transfer the peppers to a paper bag, close and set aside to steam for 10 to 15 minutes to loosen the skins. Remove and discard the stems, skins, seeds, and membranes. Coarsely chop.
In a blender or food processor, combine the roasted peppers, pepper oil, orange and vinegar and puree. Season with salt, black and cayenne peppers to taste. Set aside.
Season the swordfish on both sides with salt and pepper to taste. In a small bowl or measuring cup, combine the oil with the garlic and orange zest. Brush the swordfish lightly with the oil mixture. Set aside.
Place the fish on a nonstick broiler pan. Broil 4 inches from the heat until barely cooked through, about 4 minutes per side.
Serve the fish hot, at room temperature, or chilled. Garnish each portion with a tablespoon of the sauce and the basil. Pass the remaining sauce on the side.
Serves 4.
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Broiled Swordfish With Red Pepper-Orange Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Broiled Swordfish With Red Pepper-Orange Sauce
Red Pepper-Orange Sauce:
2 large red bell peppers
2 teaspoons roasted pepper oil or extra-virgin olive oil
1/4 orange, peeled, seeded and coarsely chopped
1 tablespoon ume plum or red wine vinegar
salt and freshly ground black pepper to taste
pinch cayenne pepper, optional
Swordfish:
1 1/4 pounds swordfish steaks, cut into 4 pieces
salt and freshly ground black pepper to taste
2 teaspoons roasted pepper oil or extra virgin olive oil
1 clove garlic, peeled and crushed
1 teaspoon grated orange zest
1/4 cup coarsely chopped fresh basil
Preheat the broiler.
Roast the peppers by thoroughly charring the skins under the broiler. Transfer the peppers to a paper bag, close and set aside to steam for 10 to 15 minutes to loosen the skins. Remove and discard the stems, skins, seeds, and membranes. Coarsely chop.
In a blender or food processor, combine the roasted peppers, pepper oil, orange and vinegar and puree. Season with salt, black and cayenne peppers to taste. Set aside.
Season the swordfish on both sides with salt and pepper to taste. In a small bowl or measuring cup, combine the oil with the garlic and orange zest. Brush the swordfish lightly with the oil mixture. Set aside.
Place the fish on a nonstick broiler pan. Broil 4 inches from the heat until barely cooked through, about 4 minutes per side.
Serve the fish hot, at room temperature, or chilled. Garnish each portion with a tablespoon of the sauce and the basil. Pass the remaining sauce on the side.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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