Instructions: Seafood Alternatives: tuna, halibut, mahimahi, salmon, mackerel, trout Preheat oven to 450 degrees.

For the sauce: In a heavy 10-inch skillet, heat the butter and oil over medium heat until the butter sizzles, about 3 minutes. Add the leeks and garlic and saute, partially covered, until tender, about 8 minutes, stirring occasionally.

Increase the heat to medium-high and add the mushrooms. Cook, partially covered, until the mushrooms soften slightly, about 5 minutes. Meanwhile, arrange the swordfish in a single layer in a lightly oiled baking dish.

Stir the vermouth, capers, parsley, mixed herbs, olives and pepper into the sauce. Bring to a boil and simmer uncovered for 2 minutes, stirring. Pour the sauce over the swordfish and bake, uncovered, until fish is barely opaque and slightly springy, 12 to 15 minutes.

Transfer the swordfish to individual plates and spoon the sauce over. Serve immediately.

This recipe yields 4 servings.

Comments: Swordfish is abundant in the waters off Sicily, and oregano, thyme, rosemary and mint thrive in its hot climate. The vermouth doesnt stand out in the finished dish, but it adds a clean, herby flavor to the sauce.

Serve the fish with linguine tossed with olive oil and sauteed zucchini splashed with lemon.

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