2 tablespoons vegetable oil
1 large green bell pepper, cut into 1/4-inch-thick strips
1 cup sliced onions
1 cup julienned carrots
1 pound swordfish, cut into 1 inch cubes
2 large tomatoes, peeled and cut into wedges
1 teaspoon dried basil or dill
Salt and pepper to taste


1. In a large skillet over medium heat, add oil; add bell pepper, onions and carrots; cook until slightly softened, about 5 minutes.
2. Add fish, tomatoes and basil or dill, season with salt and pepper. Cover, reduce heat to low, simmer for 10 minutes or until fish flakes easily with a fork and is no longer translucent in the center.

If swordfish is unavailable, use another thick, firm fillet, such as halibut, for this dish. Serve with white or brown rice or couscous.

Swordfish with Tomatoes and Peppers
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