Swordfish with Charred Lemon Salsa Verde | Seafood Recipes | Weber CA

Ingredients

• 1 cup packed Italian parsley leaves and tender stems
• ½ cup packed mint leaves
• ¼ cup packed fresh oregano leaves
• 1 anchovy fillet
• 1 large garlic clove, coarsely chopped
• Extra-virgin olive oil
• 1 tablespoon capers, rinsed, coarsely chopped
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 lemon, sliced 1/4-inch thick, seeds removed
• 4 swordfish steaks, each 6 to 8 ounces and about 1-inch thick
• Kosher salt
• Freshly ground black pepper