Nutrition per serving may change if servings are adjusted.
1½ pounds fresh or frozen fish steaks or fillets (such as tuna, sea bass, swordfish, or salmon), cut 1 inch thick
6 garlic cloves, peeled and quartered
½ onion, quartered
½ red sweet pepper, quartered and seeded
¼ cup dry white wine
2 tablespoons olive oil
2 tablespoons ketchup
2 teaspoons sweet paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup snipped fresh cilantro
1½ cups fresh arugula (optional)
Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. Set aside. For marinade, in a blender or food processor combine the garlic, onion, sweet pepper, wine, oil, ketchup, paprika, salt, and black pepper. Cover and blend or process until finely chopped; stir in the cilantro.
Transfer half of the marinade to a small bowl; cover and chill until ready to serve. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.
Drain fish, discarding marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through grilling time. If desired, serve fish over arugula. Top with reserved pepper mixture.