Grilled Swordfish Steaks with Salsa Verde

Ingredients

• 3/4 cup extra-virgin olive oil
• 2 tablespoons juice from 1 lemon
• 1 cup loosely packed fresh parsley leaves, preferably flat-leaf parsley
• 1 cup chopped spinach
• 1 cup drained capers, celery heart minced and jalapeno equal parts
• 3 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• kosher salt to taste
• onion powder 1tbs
• garlic powder 1/2 Tbs
• cayenne 1/4 tbs
• kosher salt 1-1/2 Cups
• 4 fresh swordfish steaks 1” thick