GRILLED SWORDFISH "SANDWICH" WITH GREEN SAUCE

Grilled Swordfish

Yield makes 4 servings

Number Of Ingredients 8

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10 anchovy fillets
1 1/2 cups fresh parsley leaves, washed and left wet
2 garlic cloves
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons capers with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and freshly ground black pepper

Steps:

Preheat a grill or broiler to moderately hot and put the rack 4 to 6 inches from the heat source. Combine the anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of the oil in a small food processor or blender. Process until pureed, adding a little bit of hot water (or more olive oil) if necessary to allow the machine to do its work. Combine the puree with the capers.
Cut the swordfish in half horizontally, leaving the skin attached as a hinge. Spread about half of the mixture on the inside of the "sandwich," then close the steak with a couple of toothpicks. Brush with the remaining oil, then sprinkle with salt and pepper.
Grill for at least 5 minutes per side, or until the swordfish is done (it should remain slightly translucent in the center). Serve with the remaining green sauce.