Incredible recipe from Chef Michael Johnson for Grilled Swordfish Steaks with Salsa Verde

Recipe by Chef Michael Johnson
Serves 4

INGREDIENTS
3/4 cup extra-virgin olive oil
2 tablespoons juice from 1 lemon
1 cup loosely packed fresh parsley leaves, preferably flat-leaf parsley
1 cup chopped spinach
1cup drained capers, celery heart minced and jalapeno equal parts
3 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
kosher salt to taste

Fish seasoning: onion powder 1tbs, garlic powder 1/2 Tbs, cayenne 1/4 tbs, kosher salt 1-1/2 Cups,

3/4 cup extra-virgin olive oil
4 fresh swordfish steaks 1” thick

INSTRUCTIONS
1. Process the oil, lemon juice, parsley, capers, garlic, celery, jalapenos, and salt in a food processor. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.
2. Brush each swordfish steak with olive oil and season with fish seasoning.
3. Over a 450º grill, place oiled steaks on grill leaving enough room in between in each steak for air to rise.
4. Turn each steak over every two minutes and cook to an internal temperature of 145º then remove and let rest for 15 minutes
5. Top each portion of grilled fish with a generous tablespoon of Salsa Verde.