2 swordfish steaks at least 1 inch thick cut in half lengthwise (about 1 1/2 pounds total weight) 3 tablespoons olive oil 1 cup seasoned bread crumbs for the tomato relish: 1 pint ripe cherry tomatoes finely chopped 8 pitted black olives (kalamata work well) 2 teaspoons capers 1 clove garlic, fin