4 green peppers, shredded
Freshly ground black pepper
1 tsp. lemon juice
3 medium onions, chopped
3 cloves garlic, chopped
2 cups stewed or canned tomatoes
1 tsp. oregano
1 tsp. chili powder
2 Tbs. chopped parsley
1 thick swordfish steak
Saute the peppers in the oil, season to taste, and add the lemon
juice. Saute the onions and garlic in oil. Add the tomatoes,
oregano, chili powder, parsley, and coriander. Simmer for 25 minutes.
Place the steak in an oiled baking dish. Dot it with butter and
season with salt and pepper. Bake at 425 degrees F. Pour the sauce over the fish and top it with the green peppers. Return it to the oven for 5 minutes. Serve with rice and sauted eggplant.