INGREDIENTS
1 cup extra-virgin olive oil
1 1/2 lbs. fresh swordfish steaks or odd cuts, cut into 1 1/4 in. cubes
1 large onion cut into 1 1/2-inch pieces
2 garlic cloves, chopped
1 each green, red and yellow bell pepper, cut into squares
3/4 cup red wine vinegar
1/2 tsp. salt
1 tsp. black pepper
1 TBSP. fresh oregano, roughly chopped
1 TBSP. orange zest, julienned
Dash crushed red pepper
2 TBSP. capers, drained and rinsed
Fresh greens of your choice
DIRECTIONS
Heat half the oil in a heavy bottomed skillet and brown the swordfish cubes, turning carefully with tongs until tender.
Remove browned pieces individually and place in mixing bowl. Reserve.
Discard the cooking oil.
Heat the remaining oil in the same skillet.
Add the onion; saute for 2 minutes; then add the peppers and garlic and continue cooking for about 3 minutes, stirring occasionally.
Pour in the vinegar and add the seasonings.
Cook 5 more minutes.
Adjust salt.
Pour over swordfish.
Sprinkle capers on top and chill covered, for at least 4 hrs.
Serve over fresh greens.
Serves 4-6.
