3 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons capers, drained
1 tablespoon chopped fresh oregano or basil
1 1/2 pounds swordfish steaks, 3/4 inch thick
Directions
Prepare grill for direct cooking. For sauce, heat olive oil in small saucepan over low heat; add garlic. Cook 1 minute. Remove from heat; cool slightly. Whisk in lemon juice, salt and pepper until salt is dissolved. Stir in capers and oregano.
Place swordfish on oiled grid over medium heat. Grill 7 to 8 minutes, turning once, or until center is opaque. Serve fish with sauce.
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