Grilled Swordfish with Roasted Red Peppers, Capers, and Olives

Serves: 2

Prep: 15 minutesTime: 40 minutes

Active time: 40 minutes


Halibut, albacore, or any firm, thick white fish steaks will work, but I ain’t gonna lie: Swordfish is perfect here.  Go nuts and roast your own peppers and crush great olives by hand – you’ll taste the difference, no question – but even if you use all canned ingredients for the sauce it’ll still beat anything else this easy to make.


2 ½ pound fish steaks

Vegetable oil

Salt and pepper

2 Tbsp extra virgin olive oil

4 cloves garlic, slivered

2 Tbsp capers, preferably salt-cured

1 anchovy fillet, preferably salt-cured (optional, but not really that optional)

1 tsp dried oregano

1 pinch red pepper flakes

1 sweet red pepper, roasted and peeled, or

  one large canned roasted red pepper, cut

  into ½ inch pieces

12 large green olives, pitted and torn into

  ½ inch pieces

½ tsp honey

1 Tbsp white wine vinegar

Salt and pepper

Chopped parsley



Coat your fish steaks generously with oil, salt, and pepper. Let come to room temperature while you assemble the sauce. Heat your grill or broiler to high.


In a small saucepan, heat olive oil, garlic, capers, anchovy (if using, which if you don’t you’re missing out), oregano, and red pepper flakes over medium-low heat, stirring frequently until the anchovy is dissolves or the garlic starts to soften, about ten minutes. Reduce heat to low and add roasted red pepper, olives, honey, and vinegar. Stir gently to combine and add salt and pepper to taste. Remove from heat and set aside.


Grill fish steaks three or four minutes on each side, turning once, until you reach an internal temperature of 125º on a good instant read thermometer (again, I can’t say enough about the ThermoWorks Thermapen, which will elevate your cooking in ways you cannot imagine; yes, it is worth all that money). Plate and top with the red pepper sauce, and finish with the chopped parsley. Serve with a salad and warm white beans or grilled potatoes.