Name: Grilled Fish with Peperonata
Prep time: 45 min
Total time: 45 min
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; 0.25 cup capers, rinsed; 2 tablespoons sherry vinegar; 1.5 pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi; 0.5 teaspoon kosher salt; 1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint; 0.25 cup thinly sliced fennel

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

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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.

Nutrition Facts (per serving)

396	Calories
25g	Fat
11g	Carbs
31g	Protein

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.