Instructions: Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of oil. Process until pureed, adding a little hot water (or more oil) if necessary to allow the machine to do its work. Stir capers into puree.

Cut swordfish steaks in half horizontally, leaving skin attached as a hinge.

Spread about half parsley mixture on inside of fish, then close with a couple of toothpicks. Brush with remaining oil and sprinkle with salt and pepper.

Grill or broil 6 or 7 minutes a side, or until swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done).

Serve with remaining green sauce.

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