Ingredients

Instructions

1. Pat the swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season them with salt and freshly ground black pepper. Dry fish will allow the crumbs to adhere better and will produce a crisper crust.
2. Spread the seasoned bread crumbs in a shallow plate. Press each oiled steak into the crumbs, coating one side evenly. Turn and press the other side, making sure crumbs adhere to the edges of the fish as well. A light, even coating is all you need.
3. Place the breaded steaks on a plate, cover lightly, and refrigerate for about an hour. Chilling helps the crumb coating set so it stays in place while grilling.
4. Preheat your grill to medium heat. When hot, place the steaks crumb-side down first, and grill just a couple of minutes per side—typically 2 to 3 minutes each side depending on thickness. The goal is a golden-brown crust and a moist interior. Avoid overcooking; swordfish is best when just cooked through.
5. Once grilled, the coating should be crisp and golden while the flesh remains opaque and juicy. Remove the steaks from the grill and let them rest briefly for a minute.
6. Serve immediately with fresh lemon wedges. Squeezing lemon over the warm fish brightens the flavors. Optionally, drizzle with a little good olive oil, chopped parsley, or a light tomato relish for variation.