8 thin (about ½ thick) swordfish steaks

2 cups fine dry breadcrumbs

2 cups panko breadcrumbs

Grated zest of 2 lemons

½ cup finely chopped flat-leaf parsley 

2-3 cloves chopped garlic (to taste)

1 very finely chopped flat anchovy fillet (optional)

Salt and pepper

Olive Oil for frying and serving

1 lemon, cut into wedges for serving

Fresh Tomato Relish* (optional)

Broccoli Casserole


Preheat oven to 275◦F – Set a cooling rack over a rimmed baking sheet (to keep warm).

-Trim skin from the edges of the fish. Place fish between 2 pieces of parchment paper and pound gently to a ¼ inch thickness.

In a shallow dish, combine the fine breadcrumbs and panko. Stir in lemon zest, parsley, garlic, and anchovy (if using). Work the ingredients through the breadcrumbs with your fingers. 

-Season the swordfish cutlets on both sides with salt and pepper. Press the cutlets firmly into the breadcrumb mixture, evenly coating both sides. 

-In a large skillet, heat a layer of olive oil (about 1/8 inch) over medium-high heat. Working in batches, add the swordfish cutlets and cook until they are a deep golden brown, about 2 minutes per side. Keep warm in oven until ready to serve. Serve with lemon wedges, top with tomato relish if desired.

*Tomato Relish: Seed plum or vine tomatoes, chop into small cubes (¼ in). Mix with minced or finely chopped red onion, and a combination of chopped basil and parsley. Toss and season with salt