Ingredients: |
Ingredients: * 1/2 cup fresh bread crumbs
* 2 tablespoons capers, chopped
* 12 pitted gaeta olives, chopped
* 1 large garlic clove, finely chopped
* 1 tablespoon fresh flat leaf parsley, chopped
* Salt & pepper to taste
* 4 tablespoons olive oil
* 4 skinless swordfish steaks about 1/2 inch thick
* Salmoriglio (see below) or lemon wedges
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Directions: |
Directions:
* Start a fire in a charcoal grill, or pre-heat a gas grill or broiler. Soak 4 wooden skewers in cold water.
* Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well.
* Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness.
* Cut each steak in half.
* 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. Thread the fish onto a pair of wooden skewers held parallel to each other, 4 rolls per pair of skewers.
* Brush the fish with the remaining olive oil and grill over high heat until firm to the touch, 8-10 minutes, turning once.
* Remove rolls from skewers and serve with the salmoriglio on the side for drizzling or lemon wedges.
Salmoriglio Recipe
* 3 large garlic cloves, finely chopped
* 1 teaspoon oregano
* 1/2 cup olive oil
* Juice of 4 lemons
* Salt & pepper to taste
Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and mix well.
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This recipe for Involtini di Pesce Spada (Swordfish Rolls) is from