Pan-Fried Swordfish Steaks with Rainbow Bell Pepper Stir Fry and Herb

How about some gorgeous swordfish steaks, fried until golden, paired with a lovely stir fry of green, red, and yellow bell peppers, and finished off with some beautifully herb roasted potatoes on the side. This is one of those perfect Summer dishes, easy to make and that really makes the ingredients shine.

There is something about the sweetness of the peppers mingling with the richness of the swordfish that just works. The fish gets that lovely caramelised crust on the outside while staying tender inside, and once you spoon the warm, garlicky pepper stir fry right over the top, add those crispy, herb-roasted potatoes on the side and you have show stopper, sure you might need a nap afterwards but its worth it! Lets check the recipe!

Pan-Fried Swordfish Steaks with Rainbow Bell Pepper Stir Fry and Herb Roasted Potatoes

Servings: 4
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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This is a delicious summer recipe, combining tender swordfish steaks with a delicious bell pepper stir fry and some well seasoned roasted potatoes. It is bright, colorful, and just the kind of dinner that makes the most of the season's produce while still feeling like a proper, hearty meal.

Ingredients

Swordfish – 4 Steaks
Potatoes – 8 (Young Potatoes)
Red Pepper – 1
Green Pepper – 1
Yellow Pepper – 1
Onion – 2
Garlic – 2 Cloves
Coriander – A Pinch
Thyme – A Pinch
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch
Olive Oil – A Drizzle

Directions

First, wash the potatoes, cut them into quarters, and place them on a baking sheet. Season them all with a drizzle of olive oil and a pinch of thyme, oregano, salt, and pepper. Bake in a 180ºC (356°F) oven until the potatoes are golden brown and well roasted.

Now, in a large frying pan, prepare a sauté with the sliced onion, sliced bell peppers, chopped garlic with a pinch of salt and a drizzle of olive oil. Sauté until the bell peppers and onion are soft and delicious.
Remove the sautéed mixture to a plate, add a little more olive oil, and let the pan reheat.

Season the swordfish steaks with a pinch of salt and fry them in the pan until golden brown. Season the other side of the steak with another pinch of salt.
Turn the steaks over and place the bell pepper sauté on top. Let it cook a little longer, taste, and adjust the salt and pepper.
It’s ready! Serve each swordfish covered in the sautéed mixture with some well baked young potatoes. Enjoy!

Notes & Tips: Swordfish steaks cook fast, so keep an eye on them, a couple of minutes per side is usually enough depending on thickness, and overcooking will dry them out quickly.

If your steaks are thick, about 2 to 3 cm (roughly an inch), you can finish them in the oven at 180ºC (356ºF) for a few extra minutes instead of frying longer, this keeps the crust from burning while the center cooks through.

Cutting the potatoes into even quarters helps them roast at the same rate, and giving them a little extra space on the tray, rather than crowding them, gets you a crispier result.

Slicing the onion and peppers into similar sized strips helps them cook evenly in the stir fry and gives the dish a nicer, more uniform look on the plate.

A squeeze of lemon over the finished swordfish just before serving brightens up the whole dish and pairs nicely with the sweetness of the peppers, though it is optional.

If you want to make this ahead, the roasted potatoes and the pepper stir fry both reheat really well, just fry the swordfish fresh right before serving for the best texture.

Fresh swordfish should smell clean and mild, if you are buying it in advance, keep it well chilled and cook it the same day for the best results.

This recipe for Pan-Fried Swordfish Steaks with Rainbow Bell Pepper Stir Fry and Herb Roasted Potatoes was originally created on BakeAfter.com. Esta receita de Espadarte com Refogado de Pimentos foi publicada em português no Iguaria.com.