October 23, 2014

Swordfish Baked on Saffron Peppers

Recipe: Eric Vellend

Like tuna, swordfish dries out if cooked right through. It’s best served medium-rare to medium. To check for this, insert the tip of a paring knife into the middle of the fish. If it feels lukewarm, it’s done.


  •  2 tbsp extra-virgin olive oil
  • 4 yellow peppers, cut into strips
  • 3 cloves garlic, thinly sliced
  • Large pinch saffron soaked in 1⁄4 cup hot
  • water (to make “tea”)
  • 3⁄4 cup dry white wine
  • Salt and pepper, to taste
  • 6 6-oz. swordfish steaks (1 1⁄4″-thick)
  • 1 tbsp vegetable oil
  • Fresh oregano leaves (for garnish)
  • Lemon wedges (for serving)


Yield: Serves 6

  1. In a large frying pan, heat olive oil over medium heat. Add peppers. Cook, stirring, 15 minutes. Add garlic. Cook, stirring,
 8 minutes. Add saffron tea and wine. Cook, stirring, until syrupy, 20 minutes. Season with salt and pepper. Pour into a large, shallow baking dish.
  2. Preheat oven to 400°F. Pat fish dry with paper towel. Season with salt and pepper. Heat oil in a large nonstick frying pan over high heat. Add fish. Cook until lightly seared, 1 minute per side. Place on top of peppers.
  3. Bake until fish is done to your liking, about 7 minutes for medium-rare and 9 minutes for medium. Sprinkle with oregano and serve with lemon.

Stacey Brandford


House & Home March 2013