Servings: 4 | Total Time: 45mins
Nutritional information: (average serve)
- Calories: 396
- Protein: 31.2g
- Carbs: 10.9g
- Fat total: 24.6g Saturated Fat: 4.4g
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 colour
¼ cup capers, rinsed
2 tablespoons sherry vinegar
700g skinned 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
Method:
Step 1
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.
Step 2
Meanwhile, preheat grill to medium-high.
Step 3
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.
Step 4
Arrange the fish over the peperonata and top with herbs and fennel.