Fleming’s Steakhouse 15665 West Bluemound Road Brookfield, WI 53005 (262) 782 9463 http://www.flemingssteakhouse.com/ Swordfish Peperonata Makes four orders. Ingredients: 6 oz. red onion julienne (2 inches long, ¼ inches wide) 3 tbsp. extra virgin olive oil 1 tbsp. minced garlic 6 oz. red pepper julienne (4 inches long, ¼ inches wide) 6 oz. yellow pepper julienne (4 inches long, ¼ inches wide) 10 oz. Roma tomatoes, rough chop ½ c. water ½ tsp. Kosher salt ½ tsp. black pepper, fine grind 2 tbsp. balsamic vinegar 1 tsp. thyme, fresh minced 4-6 oz. swordfish 3 tbsp. extra virgin olive oil 3 tbsp. capers, whole fried Preparation: 1.Cut the onion in half. Remove the skin, then cross cut into 2 inch long ¼ inch wide julienne. 2.In a 12 inch sauté pan, set on low heat and add the oil. Slowly cook the onions and minced garlic for 4-5 minutes. 3.Cut both peppers into 4 inch long ¼ inch wide julienne, then add to the sauté pan, but do not stir. 4.Cut the tomatoes into quarters, then remove the seeds, then rough chop into large dice and add on top of the peppers. Add the water to the pan, then sprinkle with the ¼ tsp. salt and pepper and fresh minced thyme. Cover the pan and slowly cook for 15-20 minutes. Uncover the pan and stir the vegetables and continue to cook for 4-5 minutes until the peppers are very soft. 5.Cut the swordfish into 6 oz. pieces, at least ½ inches thick, then brush 1 tbsp. olive oil on all sides. Season both sides of the fish with the remaining salt and pepper, then broil for 3 minutes, turn 45 degrees, and broil 3 minutes more to get crossing grill marks. Turn the fish over and cook to a medium temperature. 6.Place 1 piece of swordfish in the center of each plate, then top with the peperonata. 7.Place the 2 tbsp. of olive oil in a small sauté pan set on high heat. Cook the capers for 35-40 seconds until they are crispy and start to pop. Strain out and sprinkle over the top of the swordfish. Reserve the oil for another recipe. Soy Chili Glaze (Meant to accompany sugar snap peas) Ingredients ½ c. olive oil ¼ c. Mae Ploy sweet chili sauce ¼ c. soy sauce Preparation 1.Combine all ingredients in a mixing bowl and blend well. Place into a storage container for service. 2.Cover, label date and refrigerate.