Grilled Swordfish with Lemon and Caper Sauce


I’m so glad swordfish is back and sustainable. I’ve loved grilling it since a long-ago event at Chicago’s Shedd Aquarium where the chef simply sprinkled the fish with freshly ground white pepper and squirted fresh lime juice over. Whole Foods had harpoon-caught swordfish on special last weekend, so we had this for dinner last night. Easy-peasy! -ChefJune

What you will need

4 tablespoons unsalted butter

1 large lemon, peeled, cut crosswise into 8 1/4" slices, seeded, with all the juice

2 tablespoons drained nonpareil capers

Sea salt and freshly ground white pepper to taste

3 swordfish steaks cut 1 1/4-inch thick (about 1 pound each)

3 tablespoons (very green) extra-virgin olive oil

2 teaspoons finely chopped parsley for garnish


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