Ingredients

1-2 lbs swordfish cut 1" thick

Bread crumb mixture:

1/4 C EVOO

1 T dried oregano

sea salt

1 C bread crumbs

for vinagrette:

2/3 C EVOO

1 t dijon mustard

2 T capers, rinsed

2-3 anchovies

2-3 T white wine vinegar

Preparation

  1. Dry the swordfish with a paper towel.

  2. Coat the sides with the bread-crumb mixture.

  3. Set into a hot, non-stick pan, coated with a little oil. Sear on both sides. Turn down the heat and cook for about 3 more minutes until just firm. Do not overcook.

  4. Finish cooking in the oven at 400 degrees for 5 minutes if needed.

  5. Serve on some greens or grilled vegetables with the caper-anchovy vinaigrette.

  6. To make vinaigrette, mix ingredients in blender or food processor.