Grilled Fish with Peperonata || Gracefult Kitchen

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Grilled Fish with Peperonata

Fish

This healthy grilled fish dish is made for easy summertime entertaining. The peperonata can be made in advance and reheated while you grill the fish.

Ingredients

4 tablespoons extra-virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tablespoon fennel seed
Pinch of crushed red pepper
1 medium red onion, thinly sliced
1 teaspoon chopped fresh oregano
1 teaspoon coarsely chopped fresh thyme
1 teaspoon paprika
8 cups thinly sliced bell peppers, any color
¼ cup capers, rinsed
2 tablespoons sherry vinegar
1 ½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi
½ teaspoon kosher salt
1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
¼ cup thinly sliced fennel

Description

Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
Meanwhile, preheat grill to medium-high.
Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.
Arrange the fish over the peperonata and top with herbs and fennel.