Involtini di Pesce Spada

1/2 cup fresh bread crumbs
2 tablespoons capers, chopped
2 tablespoons pitted green olives, chopped
1 large garlic clove, finely chopped
1 tablespoon fresh parsley leaves, chopped
Salt & pepper to taste
4 tablespoons olive oil
4 skinless swordfish steaks about 1/2 inch thick
lemon wedges

Serves 4

1. Start a fire in a charcoal grill, or pre-heat a gas grill.

2. Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well.

3. Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness. Cut each steak in half.

4. Place one-eighth of the bread-crumb mixture near one end of each piece of fish and roll it up as neatly as possible, tucking in the ends. Thread the fish onto a pair of wooden skewers held parallel to each other, 4 rolls per pair of skewers.

5. Brush the fish with the remaining olive oil and grill over high heat until firm to the touch, 8-10 minutes, turning once.

6. Remove rolls from skewers and serve with lemon wedges.