Remove the skin from the swordfish steaks and slice them into pieces of about ½ inch.
Using a meat tenderizer, pound the swordfish steaks to about ¼ inch thickness.
Season the fish with salt and let it rest.
Take a small bowl and combine 4 ounces of breadcrumbs, currants, pine nuts, capers 1.5 teaspoons of lemon zest, parsley, salt, chili flakes and oil.
Cut the swordfish steaks into rectangular pieces of about 3 to 4 inches width.
Brush the tops of the swordfish steaks with some oil and turn them over.
Add 2 tbsp of breadcrumb filling and roll up the slice (some filling might fall out, that’s totally ok).
Skewer the roll with toothpicks.
Repeat the previous steps with each swordfish steak.
Place the remaining breadcrumbs on a plate.
Roll the swordfish rolls through the breadcrumbs.
Heat the oil in a pan.
Add the swordfish rolls to the pan and cook until browned (turn them once to brown top and bottom) for about 5 minutes.
Place the rolls on a plate and pull out the toothpicks.
Season with salt and parsley.
Serve with lemon wedges.