Name: Lidia Bastianich's Pesce Spada (Sicilian-Style Swordfish Steaks)
Yield: 4
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 -

Lidia Bastianich's Pesce Spada (Sicilian-Style Swordfish Steaks)

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Ingredients for - Lidia Bastianich's Pesce Spada (Sicilian-Style Swordfish Steaks)

1. 1/2 c. olive oil -

2. 2 clove minced garlic -

3. 1 bunch Parsley -

4. 5 spear rosemary -

5. 5 spear thyme -

6. 2 c. plain bread crumbs -

7. Zest of 1 whole medium-sized lemon -

8. Salt and pepper -

9. 4 pieces of swordfish -

10. 1 large Vidalia onion -

11. 1/2 c. Kalamata olives -

How to cook deliciously - Lidia Bastianich's Pesce Spada (Sicilian-Style Swordfish Steaks)

1. Stage

Heat 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.

2. Stage

Season the fish fillets with salt and pepper, dust with the breadcrumb mixture, and grill evenly, about four minutes on each side until firm.

3. Stage

Sauté 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.

4. Stage

Place swordfish steaks on a platter and cover with the onion and olive mixture. Serve with lemon wedges.