Grilled or pan-seared swordfish steaks topped with a bright, make-ahead mint, caper and lemon salsa — an easy, high-impact dish for entertaining.
Combine the mint, well-rinsed capers, lemon zest, half the lemon juice, half the olive oil, garlic, half the parsley, basil and pepper for the salsa; set aside.
In a shallow dish, mix the remaining lemon juice, olive oil, parsley and a pinch more pepper as a marinade. Coat the swordfish, cover and refrigerate 30 minutes, turning once.
Grill or pan-sear the steaks 3-4 minutes per side and plate. Pass the salsa separately.
