Palermo-Style Swordfish

Ingredients

Rinse the swordfish steaks under running water, pat them dry with a kitchen towel, and lightly salt both sides.
Rinse and dry the parsley. Finely chop the parsley and one garlic clove. In a bowl, mix the breadcrumbs together with the chopped parsley and garlic.
Pour 2 tablespoons of extra virgin olive oil into a skillet and heat it with the remaining crushed garlic clove. Once the garlic turns golden, remove it and add the seasoned breadcrumbs. Toast lightly, then transfer to a plate.
Coat the swordfish steaks on both sides, pressing down gently so the toasted breadcrumbs adhere well.
In the same skillet used to toast the breadcrumbs, place the swordfish steaks and cook covered over medium-low heat for 4 minutes per side.
Your swordfish is ready when piercing it with a fork meets slight resistance and the meat is white beneath the breading.
Serve your Palermo-style swordfish hot and, if desired, accompanied by a drizzle of extra virgin olive oil.