Pesce Spada alla Bagnarese (Swordfish in a Garlicky Broth, Bagnara Style) | La Cucina Grandinetti

Ingredients

• 2 skinless fresh swordfish steaks, about 3/8 inch thick) and 5 to 6 ounces each
• Kosher salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil, plus more for garnish
• 1 large garlic clove, very thinly sliced
• 1 tablespoon capers, preferably salt-packed, rinsed
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice