Grilled Swordfish with Breadcrumbs Recipe

Steps

1. Make the Salmoriglio by combining chopped garlic, oregano, 1/2 cup extra-virgin olive oil, lemon juice, salt and pepper in a medium bowl and mixing well.
2. Place the swordfish steaks in a deep baking dish or pyrex and add 2/3 cup extra-virgin olive oil, crushed garlic and salt & pepper to taste. Turn the swordfish in the oil to coat all sides and let sit at room temperature for 30 minutes, turning once halfway through.
3. In another dish, mix the breadcrumbs and the parsley. Then, dredge the swordfish steaks in the breadcrumb mixture coating the swordfish thoroughly on all sides.
4. Grill over medium heat until the breadcrumbs are golden brown and the swordfish is just cooked through about 5 minutes per side. Transfer to serving plates and drizzle some salmoriglio on top. Serve with extra salmoriglio on the side so your guests can spoon as much on as they like.