Broiled Lemon Caper Swordfish Recipe

• 4 x Swordfish Steaks - 6 - 8 ounce ea (cut 1" thick)
• 4 Tbsp. Extra virgin olive oil Salt And Pepper to taste
• 1/4 c. Fresh Lemon Juice
• 1 cl Garlic pressed
• 1 1/2 Tbsp. Capers liquid removed
• 1/2 tsp Lemon Zest finely grated
• 1 Tbsp. Parsley minced

1. The greatest danger when cooking swordfish is drying it out.
2. A light brush with oil is a nice way to retain moisture.
3. Once the fish is out from the broiler, it will cook for a minutes or possibly two, so bear this in mind when testing it.
4. 1.
5. Preheat the broiler.
6. Brush the fish lightly on both sides with 1 Tablespoons extra virgin olive oil.
7. Sprinkle with salt and pepper.
8. 2.
9. Place the fish on a sm wire rack set inside an ovenproof dish.
10. Broil 4" from heat source for 4 minutes.
11. Carefully turn the fish over and cook another 4 minutes.
12. 3.
13. Meanwhile, combine the remaining oil, lemon juice, garlic, capers and lemon zest in a sm saucepan.
14. Place over low heat and cook, swirling the pan, for 2 - 3 minutes to heat thru.
15. Stir in the parsley.
16. Place the swordfish on dinner plates and spoon the sauce on top.
17. Serve immediately.

swordfish, extra virgin olive oil salt, lemon juice, garlic, capers, lemon, parsley

Taken from cookeatshare.com/recipes/broiled-lemon-caper-swordfish-93341 (may not work)