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The last time I visited Sicily just about every restaurant I went to
had a variation of these stuffed swordfish rolls on the menu. This is one version of the dish, it can also be found with
a stuffing that contains currants and pine nuts. I'm a big olive and caper fan so this is the recipe I prefer. Serves 4 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 | ||
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| 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. | |
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