• 3/4 cup minced fresh Italian parsley

• 1 tablespoon grated lemon

• 1 1/2 teaspoons minced garlic

• 1/2 cup olive oil

• 1/4 cup fresh lemon juice

• 1 teaspoon fine sea salt or other salt

• 4 8-ounce swordfish steaks (each about 3/4 inch thick)

• Fleur de sel or other salt

• Lemon wedges

Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.

Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.

Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan. Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

Makes 4 servings.