Ingredients: 4 fresh swordfish steaks 1/2 cup bread crumbs 2 to 3 tbs olive oil juice of 1 lemon 1/2 3 oz jar capers -- drained 1/2 cup dry white wine 1 lemon -- sliced

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Coat swordfish steaks with bread crumbs. Brown each side in olive oil in skillet over medium heat. Pierce each steak twice with fork. Drizzle with lemon juice; sprinklwe with capers. Pour in wine.

Cook over medium-low heat for 25-30 minutes or until fish flakes easily, shaking skillet from time to time to avoid sticking. Remove with slotted spatula to serving plates. Spoon liquid from skillet over steaks. Top with lemon slices and parsley.