This recipe will serve four people.

This is a simple recipe for broiling thin steaks – 1 ¼ inches- such as swordfish and tuna. These are richer than the lean, white fish and less will fill more. For more broiling, see page 9.

• 4 swordfish steaks 1 to 1 ¼ inches thick ( about 1 ½ pounds)
• 1 tablespoon live oil
• 2 juicy lemon wedges
• 1/8 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons capers
• 4 sprigs of fresh parsley

How to make the Broiled Swordfish Steaks with Caper butter

Heat he broiler to high. Oil the steaks on each side. Arrange the steaks on the broiler rack and sprinkle with from one lemon wedge and half the pepper. Broil 2 inches below the heat for 6 minutes. Turn and sprinkle with juice from the remaining lemon wedge and pepper, and broil for 4 minutes or more or until cooked through.

As the fish is finishing, in a small saucepan over medium heat, melt the butter, When it froths, add the capers and remove from the heat. Lay the fish n warmed dinner plates and pour a little caper butter over each piece. Garnish with sprigs of parsley.