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1
Pat the swordfish steaks dry and trim off the skin and dark connective tissue.
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2
Place the fish between sheets of wax paper and pound with a small skillet or a mallet, as you would chicken or veal cutlets, to a 1/4-inch thickness.
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3
Cut the thin slices into several rectangular strips, about 2 inches by 4 to 5 inches.
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4
Season the fish strips with coarse salt.
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5
Place the bread crumbs in a shallow dish.
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6
Pile a handful of the parsley, the garlic, lemon zest, and a little coarse salt on a cutting board.
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7
Finely chop the lemon-garlic mixture, then combine it with the bread crumbs.
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8
Gently press the fish slices into the bread-crumb mixture, coating both sides.
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9
Roll the coated fish strips tightly into small bundles.
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10
For the salad, combine the onions, oranges, fennel, and radicchio in a bowl.
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11
Coarsely chop the remaining parsley and add to the salad.
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12
Dress the salad with about 2 tablespoons of vinegar and about 3 tablespoons of the EVOO; just eyeball the amounts.
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13
Season with salt, pepper, and oregano, if using.
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14
Preheat a medium nonstick skillet over moderate heat and add 3 to 4 tablespoons of EVOO (3 to 4 times around the pan).
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15
Cook the rolls gently, 3 to 4 minutes on each side, until deep golden and firm.
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16
Remove from the pan and serve the swordfish rolls with lemon wedges and the fennel and radicchio salad.
