John and I make swordfish cutlets often. This sweet-and-spicy pepper sauce is really addictive, but another go-to is to top the cutlets with a simple raw tomato sauce with basil, red onion, and garlic.


Credit: Photography by Kate Mathis

Recipe Summary





Instructions Checklist
  • Under a preheated broiler or over the open flames of the gas burners on a stovetop, cook the peppers, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a bowl and cover. Let rest until cool enough to handle, about 15 minutes. Peel and seed the peppers, then chop into bite-size pieces. In a medium bowl, mix the EVOO, vinegar, capers, chile paste, and garlic. Stir in the peppers and herbs.

  • Meanwhile, trim the skin from the fish. Using a mallet or skillet, gently pound the fish between sheets of plastic wrap until 1/8 to 1/4 inch thick. Season the cutlets with salt and pepper.

  • On a work surface, chop the parsley, oregano, lemon zest, and crushed red pepper. Transfer to a wide shallow bowl. Mix in the breadcrumbs.

  • Press the cutlets into the crumbs until evenly coated. Transfer to a wire rack.

  • In a large skillet, heat about 1/8 inch of refined olive oil over medium-high. Working in batches, fry the cutlets until deep golden brown, 1 to 2 minutes per side.

  • Place the cutlets on plates. Top with the pepper sauce. Serve with the lemon wedges.