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. Source: EatingWell Magazine, June 2019

Mike Lata


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

396 calories; 24.6 g total fat; 4.4 g saturated fat; 97 mg cholesterol; 462 mg sodium. 933 mg potassium; 10.9 g carbohydrates; 3.7 g fiber; 5 g sugar; 31.2 g protein; 3565 IU vitamin a iu; 124 mg vitamin c; 58 mcg folate; 57 mg calcium; 2 mg iron; 70 mg magnesium;