Broiled Swordfish With Red Pepper-Orange Sauce

Preheat the broiler.

Roast the peppers by thoroughly charring the skins under the broiler. Transfer the peppers to a paper bag, close and set aside to steam for 10 to 15 minutes to loosen the skins. Remove and discard the stems, skins, seeds, and membranes. Coarsely chop.

In a blender or food processor, combine the roasted peppers, pepper oil, orange and vinegar and puree. Season with salt, black and cayenne peppers to taste. Set aside.

Season the swordfish on both sides with salt and pepper to taste. In a small bowl or measuring cup, combine the oil with the garlic and orange zest. Brush the swordfish lightly with the oil mixture. Set aside.

Place the fish on a nonstick broiler pan. Broil 4 inches from the heat until barely cooked through, about 4 minutes per side.

Serve the fish hot, at room temperature, or chilled. Garnish each portion with a tablespoon of the sauce and the basil. Pass the remaining sauce on the side.