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    You are in: Home / Recipes / Italian Stuffed Swordfish Rolls Recipe
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    Italian Stuffed Swordfish Rolls

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Jessica K's Note:

    This looks like a really good fish recipe. This is from my Italian Cooking cookbook. Have not made yet, it's originally posted for the Zaar World tour contest.

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    Units: US | Metric

    Tomato Sauce


    1. 1
      Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
    2. 2
      Heat oven to 400 degrees.
    3. 3
      Make tomato sauce:.
    4. 4
      Heat the 2 tb olive oil in saucepan, over med heat. Add garlic and onion and cook till garlic is golden and onion is soft (careful not to burn garlic!)
    5. 5
      Stir in tomatoes, wine, oregano, and season with salt and pepper. cover and cook over medium heat for 15 minute If you want a smooth sauce blend or puree in a blender or food processor. If not leave it be.
    6. 6
      Combine bread crumbs, capers, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well, to a make a paste like mixture.
    7. 7
      Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
    8. 8
      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. Secure with toothpicks.
    9. 9
      Heat remaining 4 TB olive oil in ovenproof skillet/pan. Brown swordfish over medium-high heat. After 3-4 min pour tomato sauce over and place in oven and bake for 15 min, occasionally basting with sauce. Garnish with lemon wedges and basil leaves.

    Ratings & Reviews:


    Nutritional Facts for Italian Stuffed Swordfish Rolls

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 517.7
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 5.4 g
    Cholesterol 53.0 mg
    Sodium 357.4 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 2.7 g
    Sugars 5.2 g
    Protein 30.2 g

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