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Recipe for :

Swordfish with Three Pepper Sauce

Chef James EhlerThis recipe is from Chef James Ehler of Key West, Florida.

James is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, the New Bern Golf and Country Club, North Carolina and the Blue Heaven Restaurant in Key West.

He is now webmaster and cook while he works on his Food Encyclopedia (around eight years now) and other sites. It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit one of the websites just click on the title:

The Food Reference Website
Seafood Fish
Culinary Posters

If you want to contact James just email him by clicking here


1 Red Bell Pepper - chopped
1 Green Bell Pepper - chopped
1 Yellow Bell Pepper - chopped
2 Tablespoons Shallots - chopped
1 Cup White wine
1/2 Cup Clam Juice or Fish Stock
Tabasco Sauce - to taste
Oregano - to taste
White Pepper - to taste
Salt - to taste

1/2 Red Bell Pepper - julienne
1/2 Green Bell Pepper - julienne
1/2 Yellow Bell Pepper - julienne
Brandy - to taste
Pepper - to taste

8 x 10 oz Swordfish Steaks

  • Sauté peppers and shallots and then purée, using a little wine if needed.
  • Reduce wine fish stock and seasonings until starting to thicken. Add to the puréed peppers and shallotts.
  • Sauté very slightly the julienne peppers with the brandy and pepper for garnish.
  • Grill Swordfish steak.
  • To serve place sauce on plate, then fish on sauce, then top with julienne Peppers.

Serves 8

James Ehler

© James T. Ehler, 2004
All rights reserved