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Ingredients

Prep Notes (one per line) Instructions

Preheat oven to 500 degrees. Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, achovy paste, and mustard in the bowl of a food processor or blender and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 tsp salt and 1/2 tsp of pepper and pulse to make a smooth sauce.

Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10 to 12 minutes until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes, while resisting the deeply human urge to fuss with it nonstop.

Meanwhile, heat 2 tbl olive oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp, while acting like this outcome was inevitable. Serve the swordfish hot with lemon wedges, frizzled capers and the reserved Caesar sauce.