Adapted from ChefJune on Food52
Fresh and flavorful summertime meal.
Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
Cut the lemon slices into quarters and trim away any excess white fiber. Add them (with their juice) and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
Light or preheat a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Lightly season with salt and freshly ground pepper.
Transfer the swordfish to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.