Pat the swordfish steaks with paper towels to remove any excess moisture.

Pour a bit of extra virgin olive oil into a shallow dish. Place the fish steaks one at a time into the oil, coating both sides well.
Reserve the leftover oil — you’ll use it to grease the grill or pan.

Sprinkle the fish with a pinch of natural salt or fennel pollen sea salt, and black pepper to taste.

In another dish, mix the breadcrumbs with dried Oregano, mint, or finely chopped parsley and grated lemon zest. Mix thoroughly to evenly distribute the aromas.

Press each steak firmly into the breadcrumb mixture, coating both sides well so it sticks properly.

Place the breaded fish in the fridge for about 10 minutes — this helps the coating set and stay firm during cooking.

Grease your grill or pan with the reserved oil, adding a bit of fresh oil if needed.
Heat to medium-high temperature.

Place the breaded swordfish steaks on the hot grill.
Cook for about 3 minutes per side, until golden on the outside and fully cooked on the inside.
Try not to move the steaks too much while cooking to keep the crust intact.

Serve the swordfish hot, ideally with a light side like our Potato and green bean salad.