This sauce is light and perfect for a summertime meal. It’s even great tossed on pasta or served with crackers.
2 minced garlic cloves
1 1/2 c. Italian parsley
3 T. basil
2 T. capers, drained
2 t. lemon juice
1 1/2 t. lemon zest
6 T. olive oil (I used Meyer Lemon flavored oil)
2 swordfish steaks
Put garlic, parsley, basil, capers, lemon juice and lemon zest in a blender. Pulse until chopped. Add olive oil to desired consistency.
Pat dry the swordfish steaks. Season with salt and pepper.
Grill on med/high for about 3-4 minutes per side. Brush on some of the sauce and cook again on both sides until the swordfish is cooked through.
With the left over sauce, you can pour it on some cooked spaghetti and serve it alongside the fish.