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
½ cup fresh flat-leaf parsley (a fat handful), chopped
½ cup fresh mint leaves (a fat handful), chopped
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
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.
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.
On a work surface, chop the parsley, oregano, lemon zest, and crushed red pepper. Transfer to a wide shallow bowl. Mix in the breadcrumbs.
Press the cutlets into the crumbs until evenly coated. Transfer to a wire rack.
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.
Place the cutlets on plates. Top with the pepper sauce. Serve with the lemon wedges.