Grilled Swordfish with Lemon and Caper Sauce
Ingredients
- 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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