Swordfish with Red Pepper Sauce

  • Yield: servings


5-- scallions, chopped
1-- red bell pepper, chopped
2-- garlic cloves, minced
1tablespoon olive oil
2teaspoons paprika
1teaspoon dried thyme leaves
1/8teaspoon red pepper flakes
-- Salt and black pepper to taste
2tablespoons Dijon mustard
1 or 2-- fresh tomatoes, chopped
2pounds swordfish steaks
1tablespoon olive oil


  1. Reserve 2 tablespoons of the scallions and red bell pepper.  Saute the garlic in 1 tablespoon olive oil in a small saucepan over low heat.  Increase the heat to medium and add the remaining scallions, remaining red bell pepper, paprika, thyme, red pepper flakes, salt and black pepper.  Saute for 5 minutes.  Stir in the mustard and tomatoes.  Cook for 5 minutes longer; keep warm.
  2. Brush the fish with 1 tablespoon olive oil.  Grill for 3 to 4 minutes or just until cooked through.  Top with the red pepper sauce; sprinkle with the reserved scallions and red bell pepper.

Recipe reprinted with permission from the Junior League of Ft. Myers’ Tropical Settings (the Junior League of Ft. Myers, Inc., Ft. Myers, Fl., 1995).