Ingredients
1/2 c. olive oil
2 clove minced garlic
1 bunch Parsley
5 spear rosemary
5 spear thyme
2 c. plain bread crumbs
Zest of 1 whole medium-sized lemon
salt and pepper
4 pieces of swordfish
1 large Vidalia onion
1/2 c. Kalamata olives
Preparation
Step 1Heat 1/2 cup olive oil and sauté garlic on medium heat. Remove from the stove and add parsley, rosemary, and thyme. Mix the herbs and add bread crumbs, lemon zest, salt, and pepper. Let cool.Step 2Season the fish fillets with salt and pepper, dust with the breadcrumb mixture, and grill evenly, about four minutes on each side until firm.Step 3Sauté the onions in olive oil on medium heat until translucent. Pit olives and cut them in half. Toss olives in right before finishing the onions.Step 4Place swordfish steaks on a platter and cover with the onion and olive mixture. Serve with lemon wedges.
