1 pound California swordfish, 1/2-inch thick cutlets
1/2 teaspoon black pepper
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon parsley, finely chopped
GARNISH
Lemon rounds
Servings: 4
Pepper California swordfish cutlets and place in a broiling pan. Broil fish for 2 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.
Suggested Wine: Chardonnay
1/2 teaspoon black pepper
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon parsley, finely chopped
GARNISH
Lemon rounds
Servings: 4
Pepper California swordfish cutlets and place in a broiling pan. Broil fish for 2 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.
Suggested Wine: Chardonnay
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