Sicilian-Style Swordfish

Ingredients

• Four six-ounce swordfish steaks, about 1 3/4 inches thick
• Extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 cups Italian-Style Bread Crumbs, recipe follows
• 2 lemons, cut into wedges
• 1 loaf Italian bread
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon finely diced garlic
• 1 tablespoon lemon zest
• 1 1/2 tablespoons chopped parsley
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

Directions

1. Build a charcoal fire, then warm the grill grate over the coals. Pat the swordfish steaks dry with paper towels. Coat both sides with extra-virgin olive oil, add salt and pepper, and press the fish into the bread crumbs to cover.
2. Set the swordfish on the medium-hot area of the grill and cook until the crumb coating is golden, at least 5 minutes on each side. If the crumbs are browning faster than the fish is cooking, slide the steaks to a cooler spot on the grill. The swordfish is ready when it is golden brown and the flesh starts to separate into flakes when pressed with your finger. Serve right away with lemon wedges.
3. For the Italian-Style Bread Crumbs, heat the oven to 350 degrees.
4. Pull the loaf of bread into pieces, roughly 2 inches long, and spread them on a baking sheet. Bake until the bread is crisp and dried out, about 15 minutes. Transfer the pieces to a food processor and pulse them into fine crumbs. Set them aside.
5. If you are using store-bought Italian bread crumbs, begin here instead. Warm 1 teaspoon of the olive oil in a small saute pan. Stir in the garlic and cook until it just starts to brown, about 3 minutes. Add the lemon zest and cook for 30 seconds, just until aromatic. Stir in the bread crumbs, parsley, and the remaining 1/2 tablespoon olive oil until everything is evenly combined. Season with salt and pepper, then take the pan off the heat. The bread crumbs may be kept in a covered container until you are ready to use them.