Grilled Swordfish Steak

Ingredients

• Paprika peppers (2 red, 2 green, 2 yellow)
• 2 cloves garlic
• 1 large red onion
• 2 tbsp lemon juice
• Salt
• chili powder
• 600 g swordfish fillet
• 2 tsp oil
• 4 lemon wedges

Instructions

1. 1.

   Preheat the oven to its highest setting. Wash and dry the peppers, place them on a parchment-lined baking sheet, and bake until the skins blister and blacken. Transfer the peppers to a bowl, cover, and let cool slightly.

2. 2.

   Pierce each pepper with a sharp knife, catch the liquid, drain it, remove seeds and stems, peel the skins, dice into small cubes, and add to the collected juice. Peel garlic and onion, finely dice, mix with lemon juice. Combine everything with the peppers, season with salt and chili powder, stir well, taste, and let rest.

3. 3.

   Rinse the fillet under cold water, pat dry, slice into eight thin pieces. In a non-stick grill pan, sear each side in oil for about 2 minutes. Plate on bowls, sprinkle with extra chili, serve with salsa and garnish with lemon wedges.