Grilled Fish with Peperonata

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, thinly sliced
• 1 tablespoon fennel seed
• Pinch of crushed red pepper
• 1 medium red onion, thinly sliced
• 1 teaspoon chopped fresh oregano
• 1 teaspoon coarsely chopped fresh thyme
• 1 teaspoon paprika
• 8 cups thinly sliced bell peppers, any color
• ¼ cup capers, rinsed
• 2 tablespoons sherry vinegar
• 1 ½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi
• ½ teaspoon kosher salt
• 1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
• ¼ cup thinly sliced fennel

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag