Swordfish With Green Sauce

• 10 to 15 anchovy fillets
• 1 1/2 cup parsley leaves, washed and left wet
• 2 cloves garlic
• Zest and juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 2 tablespoons capers, with their liquid
• 1 1/2 to 2 pounds swordfish steak, skin on
• Salt and pepper

1. Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil.
3. Process until pureed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work.
4. Stir the capers into the puree.
5. Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge.
6. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks.
7. Brush with remaining oil, then sprinkle with salt and pepper.
8. Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done).
9. Serve with remaining green sauce.

anchovy, parsley, garlic, lemon, extra virgin olive oil, capers, swordfish steak, salt

Taken from cooking.nytimes.com/recipes/6585 (may not work)