Grilled Swordfish With Lemon And Caper Sauce

By Food52
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4 tablespoons unsalted butter

1 large lemon, peeled, cut crosswise into 8 1/4" slices, seeded, with all the juice

2 tablespoons drained nonpareil capers

Sea salt and freshly ground white pepper to taste

3 swordfish steaks cut 1 1/4-inch thick (about 1 pound each)

3 tablespoons (very green) extra-virgin olive oil

2 teaspoons finely chopped parsley for garnish

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