Ingredients:

• 4 tablespoons extra-virgin olive oil, divided

• 3 cloves garlic, thinly sliced
• 1 tablespoon fennel seed
• Pinch of crushed red pepper
• 1 medium red onion, thinly sliced
• 1 teaspoon chopped fresh oregano
• 1 teaspoon coarsely chopped fresh thyme
• 1 teaspoon paprika
• 8 cups thinly sliced bell peppers, any color
• ¼ cup capers, rinsed
• 2 tablespoons sherry vinegar
• 1½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi
• ½ teaspoon kosher salt
• ¼ cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint
• ¼ cup thinly sliced fennel

Directions:

1. Heat 2 tablespoons oil in a large pot over medium-low heat. Add garlic, fennel seed and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
2. Meanwhile, preheat grill to medium-high.
3. Brush fish with the remaining 2 tablespoons oil and sprinkle with salt. Oil the grill rack. Grill the fish, turning once halfway, until the flesh is opaque, 6 to 10 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 4 portions.
4. Arrange the fish over the peperonata and top with herbs and fennel.