Grilled Fish with Peperonata

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This healthy grilled fish dish is made for easy summertime entertaining. The peperonata can be made in advance and reheated while you grill the fish.

Mike Lata

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Carb Bone-Health Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

4 tablespoons extra-virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tablespoon fennel seed
Pinch of crushed red pepper
1 medium red onion, thinly sliced
1 teaspoon chopped fresh oregano
1 teaspoon coarsely chopped fresh thyme
1 teaspoon paprika
8 cups thinly sliced bell peppers, any color
¼ cup capers, rinsed
2 tablespoons sherry vinegar
1 ½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi
½ teaspoon kosher salt
1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
¼ cup thinly sliced fennel

Directions

Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
Meanwhile, preheat grill to medium-high.
Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.
Arrange the fish over the peperonata and top with herbs and fennel.

Tips

To make ahead: Refrigerate peperonata (Step 1) for up to 1 day.

Originally appeared: EatingWell Magazine, June 2019

Nutrition Facts (per serving)

396	Calories
25g	Fat
11g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 6 ounces fish & 1 cup peperonata
Calories 396
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 31g	62%
Total Fat 25g	32%
Saturated Fat 4g	22%
Cholesterol 97mg	32%
Vitamin A 3565IU	71%
Vitamin C 124mg	137%
Folate 58mcg	15%
Sodium 462mg	20%
Calcium 57mg	4%
Iron 2mg	10%
Magnesium 70mg	17%
Potassium 933mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Grilled Fish with Peperonata

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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