Grilled Swordfish with Bell Pepper

Instructions

1. 1

   Combine olive oil, lemon juice, minced garlic, thyme, rosemary, and lemon zest in a small bowl to create the herb glaze. Reserve 2 tablespoons separately for finishing.

   Tip: Make the glaze while preparing other ingredients to save time.

2. 2

   Pat swordfish steaks dry with paper towels and season both sides with sea salt and black pepper. Brush lightly with the herb glaze mixture and let sit for 10 minutes to marinate.

   Tip: Dry fish prevents sticking on the grill and allows for better browning.

3. 3

   Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use an oil-soaked paper towel held with tongs to oil the grates safely.

4. 4

   Place bell pepper halves skin-side down on the grill. Cook for 8-10 minutes without moving, until charred and softened. Transfer to a plate.

   Tip: The char adds smoky flavor; don't flip them during cooking.

5. 5

   Grill swordfish steaks for 4-5 minutes per side, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Avoid moving fish too much; let it develop a crust on the first side before flipping.

6. 6

   Slice the grilled bell peppers into strips and arrange on serving plates alongside the swordfish.

   Tip: Slicing allows for easier plating and more elegant presentation.

7. 7

   Drizzle the reserved herb glaze over the swordfish and peppers. Garnish with capers and any remaining fresh herbs.

   Tip: Add the finishing glaze just before serving to maintain its vibrant flavor.

8. 8

   Serve immediately while the fish is still warm and the peppers retain their char.

   Tip: This dish pairs beautifully with grilled lemon wedges on the side.