This make-ahead lemon caper sauce is fabulous over grilled fish or shrimp. The vibrant sauce gets a salty kick from capers, while fresh parsley and dill lend an herby finish. You can either use 1 or 2 garlic cloves, depending on how garlicky you like it!
To make the sauce: In a small pan, combine the olive oil, shallot and garlic to taste (if you like it garlicky go for 2 cloves!). Cook over low heat, stirring occasionally, until the garlic and shallots are golden and tender, about 4-5 minutes. Add the Aleppo pepper or red pepper flakes and remove the pan from the heat.
Scrape the mixture (including the oil) into a bowl. Whisk in the lemon juice, capers, parsley and dill. Season with salt and pepper. Set the sauce aside while you grill the fish. The sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.
To grill the swordfish, load a Quick Briq or Everyday Briq into your Spark and set the temperature to 600°F. Coat the fillets with a high-heat cooking oil and season with salt and pepper. Add the fish to the grill and cook for about 3-4 minutes per side, until the fish is opaque and flaky.
Transfer the fish to a serving platter and spoon some of the sauce over each fillet. Pass the extra sauce at the table.