4 6-oz swordfish steaks, about 1 3/4-inch thick
freshly ground black pepper
2 cups Italian-Style Bread Crumbs
2 lemons, cut into wedges
Prepare a charcoal fire and heat the grill over it (or if you don't have a grill, heat a grill pan on the stove top over medium).
Dry the swordfish steaks with paper towels. Brush them on both sides with evoo, season with s&p, then dredge in the bread crumbs.
Place the fish over the medium-hot part of the fire (or in the grill pan) and grill until the bread crumbs turn golden, no less than 5 minutes per side; if they begin to toast too quickly, move the fish to a cooler part of the grill (or turn down the heat). The cooked swordfish should be golden brown and the flesh should begin to flake when you press it with your finger.
Serve immediately with lemon wedges.