Peppered Garlic Swordfish with Parsley Salsa

We usually don't make fish at home because I have the propensity to over cook it and have it be dry and rubbery. However we may have turned the corner on that cooking shortcoming.
These sword fish steaks were delicious, moist, and tasty. The trick is NOT to over cook them.
The Parsley Relish was great.
Try it and let us know.

Ingredients:
1/2 cup extra virgin olive oil
10 cloves garlic, crushed and divided
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh parsley, preferably from your herb garden
4 tablespoons extra virgin olive oil
1 tablespoon Capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks

Instructions:
Combine 1/2 cup olive oil, 6 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan.
Bring to a boil over medium heat.
Remove from heat and let sit at room temperature to steep.
Preheat oven.
Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 4 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
When ready to broil, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled broiling rack.
Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes.(4 minutes per side)
Place swordfish on individual dinner plates and garnish each serving with a spoonful of parsley salsa.
Serve immediately.
Serving Size: 2 hungry guys