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.