- Yield: 4 servings
- 1/2teaspoon black pepper
- 1pound swordfish, 1/2" thick cutlets
- 1teaspoon parsley, finely chopped
- 2tablespoons lemon juice
- 2teaspoons capers
- -- Lemon rounds
- Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.
Recipe courtesy of California Seafood Council and Try-Foods International, Inc.