Swordfish with 3 Pepper Sauce

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

2 tbsp. shallots, chopped

1 cup white wine

½ cup fish stock

Tabasco sauce

Oregano, to taste

Salt and white pepper, to taste

½ red bell pepper, julienne

½ green bell pepper, julienne

½ yellow bell pepper, julienne

Brandy, to taste

Pepper, to taste

8 swordfish steaks

• Sauté chopped bell peppers and shallots.

• Then puree them using a little wine if needed.

• Reduce wine, fish stock, and seasoning until mixture starts to thicken.

• Add puree mixture and mix well.

• Sauté very lightly the julienne peppers with brandy and pepper, using this for garnishing.

• Grill swordfish steaks.

• Place sauce on plate then fish on sauce, then top with julienne peppers.

• Serve 8.