Combine the lemon zest, oil, rosemary, and garlic on a large, shallow
platter or a tray large enough to hold the swordfish steaks in a
single layer. Add the swordfish, sprinkle with salt and pepper, and
turn to coat with the marinade. Cover and marinade in the
refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before
serving time, preheat the grill or broiler. Transfer the swordfish to
grill or broiler pan, reserve the marinade left on the platter. If
broiling, adjust the oven rack so that the tops of the fish are about
3" from the heat source. Grill or broil until lightly browned, 5 to
8 minutes, depending on the intensity of the heat. Using a spatula,
carefully turn each steak. Spoon any marinade and pieces of lemon
zest and rosemary on to the tops of the steaks. Broil until lightly
browned and the center of the fish is opaque when tested with the tip
of a knife, about 5 to 8 minutes. Serve garnished with capers and
lemon wedges.
