For bread-crumb mixture:
1-plus cup fine bread crumbs
1 tablespoons dried oregano
2/3 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons capers (rinsed)
2-3 tablespoons white wine vinegar
Dry the swordfish with a paper towel. Coat the sides with the bread-crumb mixture. 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. Finish cooking in the oven at 400 degrees for 5 minutes if needed.
Serve on some greens or grilled vegetables with the caper-anchovy vinaigrette. (To make vinaigrette, mix ingredients in blender or food processor.)
If you go
We prefer flying out of Philadelphia. It's a short flight from Baltimore, but I recommend that you drive. My husband thought that the flight would be easier than the driving this time, but when torrents of rain and lightning closed BWI, I quickly called a limo service. The driver made it through the rain and got us to Philadelphia with enough time to have a glass of wine at Vino Volo before our nonstop flight to Roma! We took US Airways nonstop to Rome, where we spent a week, then a one-hour Alitalia flight to Palermo.
Celebrity Traveler: Donna Crivello's Palermo
After a fire destroyed one her restaurants, Donna Crivello traveled to Italy for culinary inspiration
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