4 swordfish steaks
1 1/2 tbsp. extra-virgin olive oil
Course salt and freshly ground black pepper
1 tbsp. unsalted butter
1/4 cup finely grated Parmesan cheese
2 tbsp. drained capers
Lemon wedges for serving
Rinse the swordfish under cold running water, then blot dry with a paper towel. Lightly brush each swordfish steak on both sides with olive oil and season generously with salt and pepper. Cook the steaks about 4-6 minutes per side, rotating them after 1 1/2 minutes to get the nice grill marks. Transfer to a plate. Stick the butter on the end of a fork and rub it over the top of each steak. Sprinkle the parmesan and capers over the fish and serve at once with lemon wedges.