TO MAKE THE STUFFING: In a small bowl mix together the stuffing ingredients.
Place the swordfish steaks between two sheets of waxed paper and gently pound to a 1/4-inch thickness. Season with salt and pepper. Place about 2 tablespoons of the stuffing at one end of each steak and roll it up. Secure each roll with a toothpick or cotton string.
Lightly brush or spray the swordfish rolls with olive oil. Grill over Direct High heat until the fish is opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Remove the toothpicks or string. Serve warm with the lemon wedges.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Sicilian Stuffed Swordfish Rolls recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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