1 lb. med. White mushrooms, wiped clean and quartered
1 1/2 lb. Swordfish steaks, cut into 4 portions
3/4 c. Dry vermouth, white wine or clam juice
1/3 c. Capers, drained
1/4 c. Parsley, minced
1/4 c. Fresh oregano, thyme, rosemary and mint (minced)
10 Oil-cured black olives, pitted and slivered
1 tsp. Fresh black pepper, ground
Preheat oven to 450 F.
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. Saute partially covered, until tender (about 8 minutes); stir 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 - 15 minutes). Transfer the swordfish to individual plates and spoon the sauce over; serve immediately.