Swordfish Alla Crivello

• 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

1. 1) Dry the swordfish with a paper towel.
2. 2) Coat the sides with the bread-crumb mixture.
3. 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. 4) Finish cooking in the oven at 400 degrees for 5 minutes if needed.
5. 5) Serve on some greens or grilled vegetables with the caper-anchovy vinaigrette.
6. 6) To make vinaigrette, mix ingredients in blender or food processor.

swordfish, bread, evoo, t, salt, bread crumbs, vinagrette, evoo, mustard, t capers, anchovies, t

Taken from www.epicurious.com/recipes/member/views/swordfish-alla-crivello-50159513 (may not work)