There are some ingredients that seem incredibly fancy and difficult to make for a new cook. Things like sun-dried tomatoes, pesto, or flavored simple syrups seem daunting to prepare from scratch but are often the perfect addition to a recipe, so people buy them pre-made and keep them in the pantry. For the longest time, roasted red peppers were one of those ingredients for me. The are great in so many things, but I never pictured actually making my own. That is until I realized, making them meant I got to play with open flames and that it really isn’t all that difficult. Plus, its a great way to use up a red pepper that is on the verge of turning, which is exactly what I did last week when I discovered a once forgotten pepper at the bottom of my crisper drawer. Paired with swordfish and a simple white wine sauce, it was perfect over a zippy lemon pepper pasta.
The great thing about this recipe, is you can also simply follow the directions for roasting your own red peppers and then pack the sliced peppers in high quality olive oil and store them in the fridge for up to a month.
Swordfish with Roasted Red Peppers over Pappardelle
2 swordfish steak
1 red bell pepper
3 tablespoons capers
2 medium shallots, thinly sliced
1 tablespoon butter
½ tablespoon extra virgin olive oil
1 cup dry white wine
1 package lemon pepper pappardelle, prepared according to package
salt & pepper
1) Turn the flame on your gas range on medium to high and place your clean red bell pepper directly on the grate. Using tongs, turn frequently to char the pepper evenly.
2) When the red pepper is evenly charred, place immediately into a large quart ziploc bag and seal. The steam from the cooling pepper will make peeling the pepper easier.
3) After about 15 minutes, remove the red pepper and place on a clean kitchen towel or a couple of paper towels and carefully rub charred skin off. You may have a few stubborn spots, which you can peel away, but if you charred the outside of the pepper well, everything should just rub right off. Cut the red pepper into thin strips and set aside.
4) Salt and pepper both sides of your swordfish and set aside.
5) Melt butter in a medium pan over medium-high heat and add the olive oil. Sauté sliced shallots for about 5 minutes.
6) Increase heat to high and push shallots to the side. Sear one side of the swordfish for about 3 minutes. Flip the steak over, whisk white wine into pan, and stir in roasted red peppers and capers.
7) Simmer, uncovered, until the fish is done. How long this will take will depend on the thickness of your steak. It is done when the the fish is opaque in the middle and flakes with a fork.
8) To plate your dish, place pasta in a shallow bowl. Arrange swordfish steak and roasted red pepper strips over pasta. Spoon some of the white wine sauce with capers and shallots over the pasta and fish. Finish with a sprinkle of Parmesean or Asiago cheese.