Swordfish Cutlets with Pepper Sauce

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.
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Swordfish Cutlets with Pepper Sauce

Recipe by Rachael Ray

  • 4Servings

Ingredients

Sauce

  • 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

  • 1/2 cup fresh flat-leaf parsley (a fat handful), chopped

  • 1/2 cup fresh mint leaves (a fat handful), chopped

Fish

  • 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

Preparation

1. 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.

2. 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.

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

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

5. 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.

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