Grilled Sweet and Hot Pepper Salad

Inspired by a beautiful piece of swordfish, ready for the grill, and a colorful display of sweet and hot peppers, I modified last fall's pepper salad as a delicious relish for the grilled fish.

Use any combination of sweet and hot peppers - yellow, banana, finger, orange, red, green, Hungarian, Poblano, etc.

Seed and cut the peppers for grilling. (I cut off the tops and bottoms, slice down the side, open, remove the seeds and flatten.) Spray or brush both sides with canola oil. Grill 3-4 minutes on each site.

Let the peppers cool, then cut in to 1/4" pieces, toss with chopped fresh cilantro and 1 Tablespoon olive oil. Serve as a garnish for grilled fish, meat or chicken.