The flesh of the steaks should be gleaming and bright. Spotting, browning, or any discoloration indicates fish that is aging.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 4 swordfish steaks (6 ½ oz. each)
- 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- Lightly brush the steaks with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Refrigerate while preparing the bell peppers.
- Cut the peppers in half, discarding the stems, seeds, and whitish inner membrane. Cut the peppers into long, thin strips, no more than ¼ inch wide and about 1½ to 2 inches long.
- Heat the remaining oil in a large heavy nonstick skillet on medium-high heat. Add the peppers, ½ teaspoon black pepper, and ½ teaspoon salt. Cook uncovered, stirring occasionally, until the peppers are soft and lightly browned, about 20 minutes. Set the peppers aside and keep warm.
- Heat a cast iron grill pan until very hot, almost smoking. Add the swordfish and cook over medium-high heat so that the fish is browned on the outside but moist on the inside, about 4 minutes per side; turn the steaks once through the cooking process. (Check for doneness by cutting into the center of the steaks with a thin-bladed knife: the flesh should be flaky with no translucence remaining.) Heat the bell peppers if necessary and serve with the steaks.