Serves: 6
Total Calories: 315

1 1/2 pounds swordfish, cut into very thin slices
3/4 cup plain dry bread crumbs
2 tablespoons capers, rinsed and chopped, and drained
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic (large), finely chopped
salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 lemon, cut into wedges

1 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

2 Remove the swordfish skin. Place the slices between two sheets of plastic wrap. Gently pound the slices to an even 1/4-inch thickness. Cut the fish into 3 × 2-inch pieces.

3 In a medium bowl, combine the bread crumbs, capers, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons of the oil and mix until the crumbs are evenly moistened.

4 Place a tablespoon of the crumb mixture at one end of one piece of fish. Roll up the fish and fasten it closed with a toothpick. Place the rolls on a plate.

5 Whisk together the lemon juice and remaining oil. Brush the mixture over the rolls. Sprinkle the fish with any remaining bread crumb mixture, patting it so that it adheres.

6 Grill the rolls 3 to 4 minutes on each side, or until browned and the rolls feel firm when pressed and are lightly pink in the center. They should be slightly rare. Test for doneness by making a small cut in the thickest part of the fish. Serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 315
Calories from Fat: 134

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