Total Time: 30 minutes

6 oz. red onion julienne
3 tbsp. extra virgin olive oil
1 tbsp. minced garlic
6 oz. red pepper julienne
6 oz. yellow pepper julienne
10 oz. Roma tomatoes, rough chop  
c. water  
tsp. Kosher salt  
tsp. black pepper, fine grind
2 tbsp. balsamic vinegar
1 tsp. thyme, fresh minced
4- 6 oz. swordfish pieces
3 tbsp. extra virgin olive oil
3 tbsp. capers, whole fried

1.Cut onion in half. Remove skin, cross cut into julienne.

2. In a 12 in. saute pan, low heat, add oil. Slowly cook onions & minced garlic for 4-5 min.

3. Cut both peppers into 4 inch long   inch wide julienne, then add to the saut  pan, do not stir.

4. Cut tomatoes into quarters, remove seeds, rough chop into lg. dice and add on top of peppers. Add water to pan, sprinkle with   tsp. salt & pepper & minced thyme. Cover pan, slowly cook 15-20 min. Uncover & stir vegetables, continue to cook for 4-5 min. until peppers very soft.

5. Cut swordfish into 6 oz. pieces, brush 1 tbsp. olive oil on all sides. Season both sides of fish with remaining salt & pepper, broil for 3 min, turn 45 degrees, broil 3 minutes. Turn fish over and cook to a med. temp.

6. Place 1 piece of fish in center of plate, top with peperonata.

7. Place the 2 tbsp. of olive oil in a small saut  pan, high heat. Cook capers for 35-40 sec. until crispy and start to pop. Strain out and sprinkle over top.

Yield: 4 servings