This recipe servers two, but you can add more steaks and a little more dressing, depending on the number of servings needed.

Place the swordfish in a non-metallic shallow dish or a Ziploc bag and pour the Italian dressing over the steaks. Then add the cayenne pepper.

Cover and refrigerate the marinade for 30 minutes to 1 hour, turning at least once or twice.

Preheat a skillet to medium-high heat, preferably one with a grooved surface. Remove the swordfish from marinade and cook on one side for 4 to 6 minutes, depending on the thickness of the steak. Then turn and cook for another 4 minutes.

Now add the marinade to the pan.

Turn the heat to low, cover the pan and let it simmer for 2 to 3 minutes or until the steaks are firm and opaque.

Transfer the steaks to a serving plate. Spoon the sauce over the swordfish and serve with lemon slices.