Grilled Swordfish with Salsa Verde

Makes 4 to 6 servings.. Sprinkle garlic and salt and pepper to taste over both sides of swordfish steaks. Place steaks in plastic food bag and add olive oil and lemon. Press out as much air as possible and seal tightly. Rub seasonings into steaks through plastic food bag and marinate in refrigerator at least 1 hour. Remove steaks from plastic food bag, reserving any leftover marinade in bag, and grill steaks over medium heat until well-marked on one side, about 7 minutes. Brush with reserved marinade and carefully turn. Cook another 5 minutes until point of small sharp knife inserts easily into flesh. Remove flsh to platter and smear each with about 1 tablespoon Saisa Verde. Serve remaining sauce on side. Salsa Verde 1 (1/4-inch thick) slice country-style, bread trimmed of crusts and broken up 1/2 cup olive oil 2 tablespoons red wine vinegar 4 anchovy fillets 2 tablespoons capers 2 cups Italian parsley Dash salt In small bowl combine bread, olive oil and vinegar. Stir to coat well and set aside at least 5 minutes to soften bread. In work bowl of food processor fitted with metal blade, combine bread, oil, vinegar, anchovies, capers and parsley. Process until fairly smooth. Season to taste with salt. Makes about 1 cup.