Swordfish With Sweet and Hot Peppers

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, thinly sliced
• 4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
• 1 tablespoon chopped fresh oregano
• 1 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks
• 2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
• 1 garlic clove, minced
• Lemon juice, as needed
• Chopped cilantro, as needed

1. Heat a large skillet over medium heat.
2. Add oil and let warm for 1 minute.
3. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes.
4. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes.
5. Season with 1/4 teaspoon each salt and pepper.
6. Scrape vegetables into a bowl.
7. Melt butter in skillet.
8. While butter melts, toss fish with remaining salt and pepper.
9. Add half the chile peppers to skillet and cook until soft, 1 minute.
10. Add garlic to skillet and stir quickly to coat with butter.
11. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes.
12. Return sweet peppers to pan and toss well.
13. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

extravirgin olive oil, white onion, sweet peppers, fresh oregano, salt, black pepper, unsalted butter, swordfish, arbol, garlic, lemon juice, cilantro

Taken from cooking.nytimes.com/recipes/12795 (may not work)