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4 Swordfish Steaks (cut 1″ thick)
4 tablespoons Olive Oil
Salt And Pepper — to taste
1/4 cup Fresh Lemon Juice
1 clove Garlic — pressed
1 1/2 tablespoon Capers — drained
1/2 teaspoon Lemon Zest — finely grated
1 tablespoon Parsley — chopped

Preheat the broiler. Brush the fish lightly on both sides with 1 T olive oil. Sprinkle with salt and pepper.

Place the fish on a sm wire rack set inside an ovenproof dish. Broil 4″ from heat source for 4 minutes. Carefully turn the fish over and cook another 4 minutes.

Meanwhile, combine the remaining oil, lemon juice, garlic, capers and lemon zest in a small saucepan. Place over low heat and cook, swirling the pan, for 2 – 3 minutes to heat through.

Stir in the parsley. Place the swordfish on dinner plates and spoon the sauce on top. Serve immediately.