Swordfish Baked on Saffron Peppers
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 yellow peppers, cut into strips
- 3 cloves garlic, thinly sliced
- Large pinch saffron soaked in 1⁄4 cup hot
- water (to make “tea”)
- 3⁄4 cup dry white wine
- Salt and pepper, to taste
- 6 6-oz. swordfish steaks (1 1⁄4″-thick)
- 1 tbsp vegetable oil
- Fresh oregano leaves (for garnish)
- Lemon wedges (for serving)
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