Pan-Grilled Swordfish Steaks with Warm Salmoriglio and Capers

Salmoriglio is a blend of olive oil, lemon juice, and oregano that, in Sicily, you brush on hot, thin, grilled swordfish steaks. The recipe appears in an earlier book of mine, and it is one that I have known readers and friends to be very fond of. The more familiar salmoriglio is poured cold, like a dressing, but there is also the version that you find below, in which heat is applied briefly to bring the fish and its dressing together. An additional ingredient here is the cape