Italian Stuffed Swordfish Rolls

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
  • Heat oven to 400 degrees.
  • Make tomato sauce:
  • 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!)
  • 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.
  • 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.
  • Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
  • 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.
  • 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.
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