I have been fascinated by this Sicilian technique of coating marinated swordfish in breadcrumbs and grilling it ever since I first saw it in the book Coming Home to Sicily  by Fabrizia Lanza. So, now that the warmer spring weather has finally hit, what better time to feature it? I made some small tweaks to her recipe, including mixing some chopped parsley into the breadcrumbs and serving it with salmoriglio, my all purpose Sicilian grilling sauce /marinade . The golden brown breadcrumbs soak up the lemony, garlicky salmoriglio and it is delicious! If you don’t want to make the salmoriglio, you can serve with lemon wedges to squeeze on top.
Whenever I have had swordfish in Sicily I have noticed that they cut the steaks thinner than I usually see here in the states, and I definitely think thinner steaks works especially well for this recipe. You won’t have to cook the fish as long so you don’t risk the breadcrumbs burning, plus the ratio of the coating to the fish is better, kind of like swordfish cutlets. You can ask your fish monger to cut you thinner steaks from a whole loin, or if all they have is thick pre-cut steaks, slice those in half.Print