Grilled swordfish with herb and caper sauce

Yield:

4 servings

INGREDIENTS

1 large garlic clove, minced 2 tablespoons fresh lemon juice, plus wedges for serving

1 teaspoon red wine vinegar 1tablespoon capers, drained, coarsely chopped 1 tablespoon dried oregano 2 teaspoons coarsely chopped pickled pepperoncini

1tablespoon chopped fresh thyme leaves

1tablespoon chopped fresh mint leaves

1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper Vegetable oil for prepping grate

4swordfish steaks, each about 8 ounces and 1 inch thick; see cook's notes Cook's notes: Because swordfish is pricey, I usually serve smaller servings, 4-6-ounce portions. I buy two steaks and cut them in half. The sauce also works well with tuna steaks.

PROCEDURE

1. In a small bowl, stir together garlic, juice, vinegar, capers, oregano and pepperoncini. Let stand at least 10 minutes or up to 2 hours. Just before serving, stir in thyme and mint. Add olive oil in thin steam, stirring to combine. Stir in salt to taste (remember the capers are salty).

2. Heat grill to medium. Clean grate and lightly oil (I like to use a foldedup square of paper towel clasped with spring-loaded tongs). Season swordfish with salt and pepper. Grill fish until grill marks form, then turn with thin spatula and cook — about 3-4 minutes per side. My husband prefers swordfish with a little pink strip in the center, so I take his swordfish off the heat after 3minutes per side. Transfer fish to plates and top with herb-caper sauce. Serve with lemon wedges.

Adapted from “Martha Stewart's Grilling” (Clarkson Potter, $35)