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Serves 4

1/2 cup extra virgin olive oil

6 cloves garlic, crushed and divided

1 TB cracked black peppercorns

1/2 cup coarsely chopped fresh parsley

2 TB extra virgin olive oil

1 TB Capers

1 TB brown mustard

1/2 tsp salt, divided

1/4 tsp ground black pepper

4 (6-oz.) swordfish steaks

Combine 1/2 cup olive oil, 4 crushed garlic cloves, and cracked black peppercorns in a small, heavy saucepan. Bring to a boil over medium heat. Remove from heat and let sit at room temperature to steep. Preheat grill. Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 2 TB of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside. When ready to grill, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled grill. Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes. Place swordfish on individual dinner plates and garnish each serving with a dollop of parsley salsa. Serve immediately. Serving Size: 4