Swordfish fillets are grilled and served with baked pepper and capers sauce.

Summary

Ingredients

• Swordfish, fillet 2.5 cm thick – 4 pcs. (only 900 g)
• Baked Bulgarian pepper, canned (cut into strips) – 330 g
• Extra virgin olive oil – 0.3333 cup
• Garlic (chopped) – 4 cloves
• Garlic (sliced ​​in plates) – 6 pcs.
• Dried red chili pepper (crumbled) – 0.25 teaspoon.
• Fresh parsley (chopped) – 0.3333 cup
• Lemon juice – 2 tbsp
• Ground black pepper – to taste
• Butter – 90 g
• Canned capers (washed) – 0.25 cup
• Salt to taste
• Balsamic vinegar – 1 tbsp

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Instructions

1. Switch on the oven with the “grill” function to preheat to the maximum temperature, set the wire shelf to the highest position.
2. Place the fish fillets in a large non-metallic bowl. In another bowl, combine butter, minced garlic, red pepper flakes, half a parsley, lemon juice, and black pepper. Pour this marinade over the fish, mix well with your hands.
3. Heat butter in a large skillet over medium-high heat. Reduce heat to low. Cook oil until golden brown, about 2 minutes. Put the sliced ​​garlic in the butter, cook for about 2 minutes, until golden brown, but not brown. Add capers and bell peppers to the pan and stir.
4. Sprinkle the fish on all sides with salt and pepper, put on a baking sheet, place under the grill, cook for about 5 minutes on each side. Transfer the fish to a serving plate.
5. Heat the sauce over medium heat. Add balsamic vinegar, leftover parsley, and black pepper to taste. Place the sauce over the fish and serve immediately.

Enjoy your meal!