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

• 1 ½ pounds skinned banded rudderfish, amberjack, swordfish or mahi-mahi

• ½ teaspoon kosher salt

• 1/4 cup chopped mixed tender fresh herbs, such as parsley, basil and/or mint

• ¼ cup thinly sliced fennel