Nutrition per serving may change if servings are adjusted.
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
1½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi
½ teaspoon kosher salt
¼ cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
¼ cup thinly sliced fennel
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.
To make ahead: Refrigerate peperonata (Step 1) for up to 1 day.
396 calories;25 g fat(4 g sat); 4 g fiber; 11 g carbohydrates; 31 g protein; 58 mcg folate; 97 mg cholesterol; 5 g sugars; 0 g added sugars; 3,565 IU vitamin A; 124 mg vitamin C; 57 mg calcium; 2 mg iron; 462 mg sodium; 933 mg potassium
Vitamin C (207% daily value), Vitamin A (71% dv)