This healthy grilled fish dish is made for easy summertime entertaining.
The peperonata can be made in advance and reheated while you grill the fish.
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in oregano, thyme and paprika.
Add capers and vinegar and cook for 2 minutes more.
Meanwhile, preheat grill to medium-high.
Brush fish with the remaining 2 tablespoons oil and sprinkle with salt.
Oil the grill rack.
Transfer the fish to a clean cutting board and cut into 4 portions.
Arrange the fish over the peperonata and top with herbs and fennel.
Tips
To make ahead: Refrigerate peperonata (Step 1) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
