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Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided3clovesgarlic, thinly sliced1tablespoonfennel seedPinch of crushed red pepper1mediumred onion, thinly sliced1teaspoonchopped fresh oregano1teaspooncoarsely chopped fresh thyme1teaspoonpaprika8cupsthinly sliced bell peppers, any color¼cupcapers, rinsed2tablespoonssherry vinegar1 ½poundsskinned banded rudderfish, amberjack, swordfish or mahi-mahi½teaspoonkosher salt1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint¼cupthinly sliced fennel
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
3clovesgarlic, thinly sliced
1tablespoonfennel seed
Pinch of crushed red pepper
1mediumred onion, thinly sliced
1teaspoonchopped fresh oregano
1teaspooncoarsely chopped fresh thyme
1teaspoonpaprika
8cupsthinly sliced bell peppers, any color
¼cupcapers, rinsed
2tablespoonssherry vinegar
1 ½poundsskinned banded rudderfish, amberjack, swordfish or mahi-mahi
½teaspoonkosher salt
1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
¼cupthinly sliced fennel
DirectionsHeat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.Meanwhile, preheat grill to medium-high.Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.Arrange the fish over the peperonata and top with herbs and fennel.TipsTo make ahead: Refrigerate peperonata (Step 1) for up to 1 day.Originally appeared: EatingWell Magazine, June 2019
Directions
Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.Meanwhile, preheat grill to medium-high.Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.Arrange the fish over the peperonata and top with herbs and fennel.TipsTo make ahead: Refrigerate peperonata (Step 1) for up to 1 day.
Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
Meanwhile, preheat grill to medium-high.
Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.
Arrange the fish over the peperonata and top with herbs and fennel.
Tips
To make ahead: Refrigerate peperonata (Step 1) for up to 1 day.
Originally appeared: EatingWell Magazine, June 2019
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Nutrition Facts(per serving)396Calories25gFat11gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
