Broiled lemon caper swordfish

4 servings

Quantity Ingredient
4 \N Pieces swordfish, cut 1\" thick (6-8 oz ea)
4 tablespoons Olive oil
\N \N Salt to taste
\N \N Pepper to taste
¼ cup Fresh lemon juice
1 \N Garlic clove, pressed
1½ tablespoon Drained tiny capers
½ teaspoon Finely grated lemon zest
1 tablespoon Chopped parsley

The greatest danger when cooking swordfish is drying it out. A light brush with oil is a nice way to retain moisture. Once the fish is out from the broiler, it will cook for a minute or two, so bear this in mind when testing it.

1. Preheat the broiler. Brush the fish lightly on both sides with 1 tablespoon olive oil. Sprinkle with salt and pepper.

2. Place the fish on a small wire rack set inside an ovenproof dish.

Broil 4" from heat source for 4 minutes. Carefully turn the fish over and cook another 4 minutes.

3. Meanwhile, combine the remaining oil, lemon juice, garlic, capers and lemon zest in a small saucepan. Place over low heat and cook, swirling the pan, for 2-3 minutes to heat through. Stir in the parsley. Place the swordfish on dinner plates and spoon the sauce on top. Serve immediately.

Per serving: 389 calories, 22 grams fat, 85 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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