Swordfish Steaks With Sweet Pepper Compote
Prep Time
Cooking Mode
1 red onion, chopped
30 mL (2 tbsp.) tbsp. olive oil ou graisse de canard
1 sweet red pepper, diced
1 sweet orange pepper, diced
1 sweet yellow pepper, diced
30 mL (2 tbsp.) tbsp. balsamic vinegar
5 mL (1 tsp.) tsp. sugar
To taste salt and freshly ground pepper
4 swordfish steaks
about 200 g (7 oz) oz about 200 g (7 oz) each
30 olive oil
To taste salt and pepper
1 red onion, chopped
30 mL (2 tbsp.) tbsp. olive oil ou graisse de canard
1 sweet red pepper, diced
1 sweet orange pepper, diced
1 sweet yellow pepper, diced
30 mL (2 tbsp.) tbsp. balsamic vinegar
5 mL (1 tsp.) tsp. sugar
To taste salt and freshly ground pepper
4 swordfish steaks
about 200 g (7 oz) oz about 200 g (7 oz) each
30 olive oil
To taste salt and pepper
Directions
1Brush steaks with olive oil, then salt and pepper to taste.
2Grill over medium-high heat for 3 minutes on each side.
3Serve with balsamic vinegar sweet pepper compote.
4Brown onion in oil or duck fat. Add peppers and sauté for 5 minutes until tender. Add balsamic vinegar and let cook until evaporated. Add sugar and allow to melt. Salt and pepper to taste.
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