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1
Prepare a charcoal fire, and heat the grate of the grill over it.
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2
Dry the swordfish steaks with paper towels. Brush them on both sides with extra-virgin olive oil, season with salt and pepper, then dredge in the bread crumbs.
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3
Place the fish over the medium-hot part of the fire and grill until the bread crumbs turn golden, no less than 5 minutes per side; if they begin to toast too quickly, move the fish to a cooler part of the grill. The cooked swordfish should be golden brown and the flesh should begin to flake when you press it with your finger.
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4
Serve immediately with wedges of lemon.
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5
Preheat the oven to 350 degrees
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6
Tear the loaf of bread into chunks, say, 2 inches long. Place them on a baking sheet. Bake until the bread is dry and crunchy, about 15 minutes. Put the chunks in a food processor and pulse to a fine crumb. Set aside.
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7
This is where you could start with the store-bought Italian bread crumbs.
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8
Heat 1 teaspoon of the olive oil in a small saute pan. Add the garlic and stir until it begins to brown, about 3 minutes. Add the lemon zest and cook for 30 seconds, until fragrant. Add the bread crumbs, parsley, and the remaining 1/2 tablespoon olive oil, and stir well. Season with salt and pepper and remove from the heat. The bread crumbs can be stored in a covered container until ready to use.
