Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Fish Recipes Healthy Mahi Mahi Recipes Grilled Fish with Peperonata 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. By Mike Lata Updated on May 20, 2019 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts 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 color ¼ cup capers, rinsed 2 tablespoons sherry vinegar 1 ½ pounds skinned banded rudderfish, 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 Directions 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. Tips To make ahead: Refrigerate peperonata (Step 1) for up to 1 day. Print Nutrition Facts (per serving) 396 Calories 25g Fat 11g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 396 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 4g 13% Total Sugars 5g Protein 31g 62% Total Fat 25g 32% Saturated Fat 4g 22% Cholesterol 97mg 32% Vitamin A 3565IU 71% Vitamin C 124mg 137% Folate 58mcg 15% Sodium 462mg 20% Calcium 57mg 4% Iron 2mg 10% Magnesium 70mg 17% Potassium 933mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved