Name: Swordfish Peperonata
Yield: Makes 4 servings
Ingredients: 4 swordfish steaks (7 ounces each); 1/4 cup extra-virgin olive oil; 4 medium bell peppers, 2 red or orange and 2 yellow

VLC (Very Low Carb)
5.5 grams Carbs that Count

Peperonata is a yielding compote of colorful peppers that stew in extra-virgin olive oil and their own sweet juices. Terrific served warm atop juicy swordfish, it is also delicious at room temperature or chilled.

Recipe notes

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