Ingredients
4 swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh
1/3 cup extra-virgin olive oil
4 cloves garlic, minced, plus 6 large cloves, thickly sliced
Large pinch crushed red chile flakes
1/3 cup minced fresh flat-leaf parsley
2 Tbs. fresh lemon juice
Freshly ground black pepper
6 Tbs. unsalted butter
1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips
1/4 cup drained tiny capers, rinsed
Kosher salt
1 Tbs. balsamic vinegar
Fine Cooking
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1/3 cup extra-virgin olive oil
4 cloves garlic, minced, plus 6 large cloves, thickly sliced
Large pinch crushed red chile flakes
1/3 cup minced fresh flat-leaf parsley
2 Tbs. fresh lemon juice
Freshly ground black pepper
6 Tbs. unsalted butter
1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips
1/4 cup drained tiny capers, rinsed
Kosher salt
1 Tbs. balsamic vinegar
Description
Fine Cooking
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