Preparation:
Remove the skin from the swordfish and cut 4 slices. Prepare a hot frying pan, pour in extra virgin olive oil, and then put the swordfish slices in it. Quickly scalded from both sides. You will finish cooking the swordfish later, put it aside and cover it. Chop capers, chili peppers and parsley. Put the swordfish back in the pan and wet with lemon juice and add the other chopped ingredients and let it season. Once cooked, serve with some of the cooking sauce.
