Swordfish with Red Pepper Sauce

  • Yield servings

The red pepper flakes and Dijon mustard add a zip to the sweet red pepper in the sauce.


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




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