"Swordfish Cutlets with Pepper Sauce" – Rachael Ray

Ingredients

• 3 Cubanelle peppers
• 2 large red field peppers (rectangle-shaped red bell peppers) or other sweet red bell peppers
• About 1/3 cup EVOO
• About 3 tbsp. red wine vinegar
• 3 tbsp. large capers, drained
• 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper
• 2 large cloves garlic, chopped or thinly sliced
• ½ cup fresh flat-leaf parsley (a fat handful), chopped
• ½ cup fresh mint leaves (a fat handful), chopped