Grilled Swordfish with Creamy Lemon Caper Sauce

2 swordfish steaks
1 T. Lemon Infused EVOO
salt and pepper to taste
2 T. Olive Oil
1 T.  butter
1/8 C of heavy cream
1 t. fresh lemon juice
Zest of 1 small lemon
2 T. minced fresh-cut Italian parsley
1 clove garlic, finely chopped
1 Tablespoons fresh-cut oregano, finely chopped
1 t.  capers, drained (if salted, rinse thoroughly)

1. Brush lemon EVOO on swordfish and sprinkle with salt and pepper.  Heat up the grill

2. Place all remaining ingredients in a saucepan and bring to a low simmer.  Keep on a simmer while grilling swordfish.

3. Grill swordfish until cooked through.

4. Pour a little sauce on top of each swordfish and serve.