Swordfish Baked with Sweet Peppers and Vinegar from Lighter, Quicker, Better: Cooking for the Way We

Name: Swordfish Baked with Sweet Peppers and Vinegar from Lighter, Quicker, Better: Cooking for the Way We
Ingredients: 4 swordfish steaks, or mako shark, salmon, or halibut steaks, ¾ inch thick (about 6 ounces each); 1 tablespoon chopped fresh oregano leaves or ½ teaspoon dried oregano; 3 cups thin (¼ inch) lengthwise slices red (bell) pepper (2 or 3 peppers); 1 garlic clove, thinly sliced; Salt; Freshly ground black pepper; 2 tablespoons red wine vinegar; 1 tablespoon olive oil

app.ckbk.com

Here peppers are lightly cooked in a skillet and the swordfish seared to give it color and a crust. Then the ingredients are transferred to a baking dish and finished off in a hot oven. The fish is...

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Cooking tools:

Nonstick skillet
Oven
Baking dish
Chef's knife
Cutting board
Measuring spoon
Spatula

Ingredients

4 swordfish steaks, or mako shark, salmon, or halibut steaks, ¾ inch thick (about 6 ounces each)
1 tablespoon chopped fresh oregano leaves or ½ teaspoon dried oregano
3 cups thin (¼ inch) lengthwise slices red (bell) pepper (2 or 3 peppers)
1 garlic clove, thinly sliced
Salt
Freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil