"Swordfish Cutlets with Pepper Sauce"

Name: "Swordfish Cutlets with Pepper Sauce"
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; 8 swordfish steaks (1/2 inch thick each; about 2 lb. total); Salt; pepper; A handful of fresh flat-leaf parsley; 1 tbsp. fresh oregano or 1 tsp. dried oregano; 1 lemon—zested (about 1 1/2 tsp.), then cut into wedges; About 1/2 tsp. crushed red pepper; 2 cups plain breadcrumbs; Refined olive oil (light in color and flavor) or safflower oil, for shallow-frying

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Aluminum foil

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
8 swordfish steaks (1/2 inch thick each; about 2 lb. total)
Salt
pepper
A handful of fresh flat-leaf parsley
1 tbsp. fresh oregano or 1 tsp. dried oregano
1 lemon—zested (about 1 1/2 tsp.), then cut into wedges
About 1/2 tsp. crushed red pepper
2 cups plain breadcrumbs
Refined olive oil (light in color and flavor) or safflower oil, for shallow-frying