Swordfish
Extra Virgin Olive Oil
Salt and Pepper

1/4 C. Roasted Red Peppers
1/4 C. Roasted Yellow Peppwers
1teaspoon drained rinsed capers
1/4 teaspoon garlic
pinch hot peppers
1 Tablespoon lemon juice
1 Tablespoon chopped parsley

Heat a grill or grill pan to high heat. To make the vinaigrette, combine
the peppers, capers, garlic, hot pepper flakes, lemon and parsley and a
little extra virgin olive oil and season with salt and pepper.

Grill the swordfish over very high heat unitl it is just cooked through,
about 4 minutes per side. Serve the swordfish with roasted potatoes and fennel
and pepper caper vinaigrette.