Brush the swordfish steaks with the olive oil and season on both sides. Heat a frying pan, griddle or barbecue until hot. Add the steaks and cook for about 3 minutes on each side or until just cooked through. Set aside to rest. Place the butter, capers, lemon juice and zest in a pan to heat through. Stir in the chopped parsley. Transfer the swordfish to warm plates and serve with the dressing drizzled over. 4 swordfish steaks, 2cm thick 1 tbsp olive oil salt and pepper 50g butter 1 tbsp capers, drained zest and juice of a lemon 25g parsley, finely chopped Swordfish with Lemon & Capers Serves 4 Food Al Fresco