"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
• 8 swordfish steaks (1/2 inch thick each; about 2 lb. total)
• Salt and 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