Broiled Swordfish with Browned Butter Candied Garlic Roasted Peppers and Capers

Ingredients

• 1 rounded teaspoon red pepper flakes (optional)
• 1/3 cup capers, drained (see Notes)
• 1/3 cup extra virgin olive oil
• 1/3 rounded cup black oil cured olives
• 2 each red and yellow bell peppers, roasted, skinned, seeded, and sliced into thin strips
• 2 tablespoons balsamic vinegar (or use the brine used to soak the capers)
• 2 tablespoons strained fresh lemon juice
• 6 garlic cloves, minced, plus 24 additional whole peeled cloves
• 6 swordfish steaks (6 to 8 ounces each), skin and any dark flesh removed
• Freshly ground black pepper to taste
• Kosher or sea salt to taste
• ½ cup (1 stick) unsalted butter, plus 2 optional tablespoons
• ½ cup minced flat leaf Italian parsley or cilantro

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