Sicilian-Style Swordfish
I made this swordfish recipe from The Young Man and the Sea last weekend for my wife and some friends, and I was declared a culinary hero—for one evening at least. I'm posting this here this morning so you still have time to follow the recipe this weekend.
The breadcrumbs keep the swordfish moist. The keys to success with this incredibly easy dish are toasting but not burning the breadcrumbs and keeping a close eye on the fish while it's on the grill. The breadcrumbs will burn if you're not careful.
One more thing. Don't tell Dave, but I used store-bought Italian-style breadcrumbs, and the recipe still turned out great. If you use store-bought breadcrumbs, just make sure you add the lemon zest, the chopped fresh parsley, and the garlic (from the Italian-Style Breadcrumb recipe that follows) when you toast them.
