Grilled Swordfish Steaks with Lemon Caper Sauce

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Ingredients

Lemon Caper Sauce

1. 4 T butter
2. 1 large lemon, peeled, cut crosswise into 8 1/4 in slices, seeded, with all the juice
3. 2 T drained nonpareil capers
4. sea salt to taste
5. freshly ground white pepper to taste
6. 3 swordfish steaks cut 1 1/4 in thick (about 1 lb each)
7. 3 T extra-virgin olive oil
8. 2 t finely chopped parsley for garnish
9. * Swordfish Steaks
10. 2 swordfish steaks, 1 to 1 1/2 in thick (about 1 lb each)
11. 2 T extra virgin olive oil
12. salt to taste
13. pepper to taste
14. vegetable oil for the cooking grate
15. Lemon Caper Sauce or lemon wedges for serving

Instructions

Lemon Caper Sauce

1. Melt 4 tablespoons butter in a small saucepan over medium low heat.
2. Stir constantly until the butter is light brown, about 3 minutes.
3. Cut the lemon slices into quarters.
4. Add lemons (with their juice), and the capers, to the saucepan.
5. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute.
6. Season with salt and pepper to taste.

Swordfish Steaks

1. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes.
2. Use a grill brush to scrape the cooking grate clean. Leave all the burners on high.
3. Cut the swordfish steaks in half to make four equal pieces
4. Brush the fish with the olive oil and sprinkle generously with salt and pepper.
5. Lightly dip a small wad of paper towels in vegetable oil; holding the wad with long-handled tongs, wipe the cooking grate.
6. Grill the wordfish, covered, turning once (using a metal spatula), over the hotter part of the grill until the steaks are streaked with dark grill marks, 7 to 9 minutes.
7. Turn the heat down to medium and cook, covered and turning once, until the center is no longer translucent, 4 to 6 minutes.
8. Serve immediately with Lemon Caper Sauce or lemon wedges.

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