PAN-GRILLED SWORDFISH STEAKS WITH SPANISH PARSLEY SAUCE (for four)

1 cup Spanish parsley sauce 

4 swordfish steaks, each about 1 to 1-1/2 inches thick

1 tablespoon vegetable oil

1. Prepare parsley sauce according to the following recipe.

2. Pat fish dry, then brush with vegetable oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper (total).

3. Grill the swordfish in a hot ridged grill pan over medium heat for the usual 10 minutes per inch of thickness, turning mid-way through the cooking. (The fish can also be cooked under the broiler, baked in a hot oven, or grilled over charcoal.)

4. Serve fish drizzled with some of the parsley sauce; serve remaining sauce on the side.

from Gourmet Magazine, June, 2008