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Swordfish Rolls |
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Serves: 6 Print this Recipe(Rollatini di Pesce Spada) Category: Fillets and Steaks Like veal or chicken cutlets, very thin slices of meaty swordfish are good wrapped around a filling and cooked on a grill or broiler. Vary the filling by adding raisins, chopped olives, or pine nuts. 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. Swordfish Rolls comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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