Grilled Swordfish with Potatoes and Salsa Verde | America's Test Kitchen

Ingredients

• 1 1/2 pounds small red potatoes , halved
• 1/3 cup extra-virgin olive oil , divided
• 2 1/8 teaspoons table salt , divided
• 1 teaspoon pepper , divided
• 2 (1-pound) skinless swordfish steaks , 1 to 1½ inches thick
• 1/2 cup minced fresh parsley
• 2 tablespoons capers , rinsed and minced
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice
• 2 anchovy fillets , rinsed and minced
• 1 garlic clove , minced