Put the swordfish steaks on top and rub them around the pan. Turn them over, so they are all coated in oil and garlic, and add a little extra salt on top of each steak. Bake for about 15 minutes.

Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.

Cut the swordfish steak into slices about 1/2 inch thick (1). In a pan, pour in the garlic (2) and the oil (3). Add the desalted and drained capers (4). Let it flavor for a few minutes ...