Swordfish & Sweet Potatoes Gelson's

Ingredients

• 1 ½ lb sweet potatoes, skin on, cut into ½” pieces
• ¼ cup extra-virgin olive oil, divided
• Kosher salt, divided
• Ground black pepper, divided
• 4 swordfish steaks, cut 1” inch thick (about 2 lb)
• 2 garlic cloves, minced
• 1 tsp chopped Gelson’s organic fresh rosemary
• 1 cup mayonnaise
• 2 Tbsp chopped fresh parsley
• 2 Tbsp drained, chopped capers
• 1 tsp white wine vinegar