Swordfish With Bread Crumb Salsa

• 2 cups fresh crumbs from a dense white bread like Tuscan bread
• 1 1/2 cups extra-virgin olive oil
• 2 tablespoons white-wine vinegar or champagne vinegar
• 1 teaspoon finely chopped anchovy fillets or anchovy paste
• 1 tablespoon fresh thyme leaves
• 1 tablespoon capers, rinsed and coarsely chopped
• 1 tablespoon minced shallots
• 1 tablespoon cracked black pepper
• 2 pounds swordfish steaks
• Freshly ground black pepper to taste

1. Preheat oven to 300 degrees.
2. Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan.
3. Bake about one hour, until the crumbs are amber colored and very crisp.
4. Allow them to cool to room temperature.
5. Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl.
6. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil.
7. Mix again.
8. Set aside.
9. Preheat a grill or broiler.
10. Pat the fish dry and cut into six equal size pieces.
11. Brush on both sides with the remaining oil.
12. Season generously with ground pepper.
13. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
14. Transfer the fish to a platter or individual plates.
15. Sprinkle each portion with some of the bread-crumb mixture and serve.

fresh crumbs, extravirgin olive oil, whitewine vinegar, anchovy, thyme, capers, shallots, cracked black pepper, swordfish steaks, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3785 (may not work)