Grilled swordfish

Preparation:

Preparation: Mix a glass of dry white wine, a spoonful of chopped parsley, a handful of oregano, the necessary salt and a generous grind of pepper in a bowl. Wash the slices of swordfish under running water, pat them dry with a cloth and sprinkle them with salt and pepper, then immerse them in the white wine marinade and let them infuse for at least two hours. After this time, drain the swordfish slices and score the surface using a small knife. Surround each slice with slices of garlic and bits of rosemary, then cook them on the hot grill for about a quarter of an hour. Remember to turn the swordfish slices often and brush them occasionally with the marinade. Halfway through cooking, sprinkle them on both sides with a thin layer of breadcrumbs. In the meantime, mix the finely chopped anchovies, half a glass of olive oil and the grated rind of a lemon in a saucepan. Warm up this sauce for a few minutes over moderate heat, then serve it with the fish.