Sunburst Swordfish

This is a delightful dish and the sauce really steps up the fish with a fruity flair. Try it, you'll like it. I know it came from a magazine, but Lord knows which one, years ago!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (5 ounce) pieces  swordfish, 1 inch thick
• 6  tablespoons extra virgin olive oil
•  salt and pepper, to taste
• 1⁄4 cup  fresh orange juice
• 1  tablespoon fresh lime juice
• 1  teaspoon  finely minced garlic
• 1⁄4 cup  finely diced red bell pepper
• 1  tablespoon  drained tiny capers
• 1  teaspoon  finely grated orange zest
• 1  tablespoon  chopped flat leaf parsley or 1  tablespoon cilantro

Directions

1. Brush the fish lightly on both sides using 2 Tbls.
2. oil.
3. Sprinkle with salt and pepper.
4. Set fish on a wire rack inside a broiling pan.
5. Broil 4" from the heat source for 3 mins.
6. Carefully turn the fish over and cook 3 to 4 mins.
7. longer or until done.
8. While the fish cooks, place the remaining oil, orange and lime juices, garlic, bell pepper, capers, and orange zest in a small saucepan.
9. Place over low heat and cook the sauce, swirling the pan, for 3 mins.
10. to heat through.
11. Season with salt and pepper and stir in the parsley.
12. Place the fish on plates and spoon the sauce evenly on top.
13. Serve immediately.