Grilled Fish with Peperonata

Grilled Fish with Peperonata

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From: EatingWell Magazine, June 2019

This healthy grilled fish dish is made for easy summertime entertaining. The peperonata can be made in advance and reheated while you grill the fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  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.
  2. Meanwhile, preheat grill to medium-high.
  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.
  4. Arrange the fish over the peperonata and top with herbs and fennel.
  • To make ahead: Refrigerate peperonata (Step 1) for up to 1 day.

Nutrition information

  • Serving size: 6 ounces fish & 1 cup peperonata
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (207% daily value), Vitamin A (71% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 3 fat, 1½ vegetable

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