Four swordfish steaks
Salt and pepper
Lemon olive oil
4 small red bell peppers, cored and sliced
One white onion, peeled and sliced
1/3 cup apple cider vinegar
Rub the swordfish with olive oil and sprinkle both sides with salt and pepper. Preheat the grill to medium high.
Put a generous amount of olive oil into a large sauté pan and heat over medium high heat. Add the onions and peppers and cook, stirring, until the vegetables begin to caramelize a little, about 10 minutes. Add the vinegar to the pan and allow to boil almost all the way away, stirring and scrapping the brown bits on the pan. Add Piment d’Espelette to taste.
Grill the swordfish about 3 – 4 minutes per side. Sprinkle the cooked fish with the paprika and drizzle with the lemon olive oil and serve topped with the peppers and onions.