Swordfish Sicilian Style
|Swordfish steaks||1 1⁄2 Pound (1 inch thick)|
|Progresso italian style bread crumbs||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon (Progresso)|
|Pepper salad||1⁄2 Cup (8 tbs), drained (Progresso)|
|Dry vermouth/White wine||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Coat swordfish on both sides with bread crumbs.
In a large skillet heat olive oil until hot.
Saute until lightly browned on both sides.
Turn heat to low.
Spoon pepper salad over fish; pour wine over all.
Simmer, covered, until fish flakes easily with a fork, about 5 minutes.
Transfer fish to serving plates.
Cover to keep warm.
Bring pan juices to a boil; boil 1 to 2 minutes, stirring to loosen browned particles on bottom.
Spoon over fish.
Sprinkle with parsley.