Broiled Swordfish With Browned-Butter Red Pepper Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
685
FAT
165%
CHOL
98%
SOD
32%

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Ingredients for 4 servings

Large pinch crushed red chile flakes

Freshly ground black pepper

1/4 cup drained tiny capers, rinsed

4 cloves garlic, minced, plus 6 large cloves, thickly sliced

2 Tbs. fresh lemon juice

Kosher salt

4 swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh

1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips

1/3 cup extra-virgin olive oil

1/3 cup minced fresh flat-leaf parsley

6 Tbs. unsalted butter

1 Tbs. balsamic vinegar

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