Grilled Swordfish With Pesto-Lemon-Caper Sauce

• 1 1/2 large bunches flat-leaf parsley
• 3/4 cup extra virgin olive oil
• Juice of 1 lemon
• Grated rind from 2 lemons
• 1 tablespoon Dijon mustard
• 1 cup diced red onion
• 2 tablespoons capers
• 13 cup chopped cornichons
• 8 anchovy fillets, dried on paper towels
• 6 swordfish steaks, 1-inch-thick
• Olive oil for grilling

1. In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
2. Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once.
3. Serve topped with the pesto-lemon-caper sauce.

flatleaf, extra virgin olive oil, lemon, lemons, mustard, red onion, capers, cornichons, anchovy, swordfish, olive oil

Taken from cooking.nytimes.com/recipes/1290 (may not work)