Grilled Swordfish with Peppers and Tomatoes

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Ingredients

4 swordfish steaks (8 oz each)

4 Anaheim peppers

8 cherry tomatoes

1/2 bunch parsley, chopped

1/2 lemon

1 tablespoon olive oil

Salt and freshly ground pepper

Ingredients

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Preparation Method

Preheat Wolf outdoor grill on high heat for 10 minutes.
Using a pastry brush, coat the fish, peppers and tomatoes with the oil.
Season with salt and pepper and sprinkle with the parsley.
Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.
While the fish is cooking, place the peppers and tomatoes onto the sear zone and cook for 3 minutes.
When the fish is done cooking, move it to a serving platter, top with the peppers and tomatoes. Squeeze the juice from the half lemon over the top of the fish.