Swordfish With Green Sauce

1. 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. 2

   In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil.

3. 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. 4

   Stir the capers into the puree.

5. 5

   Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge.

6. 6

   Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks.

7. 7

   Brush with remaining oil, then sprinkle with salt and pepper.

8. 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. 9

   Serve with remaining green sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.