Makes 4 to 6 servings
Salmoriglio sauce is a pungent but simple combination of olive oil, lemon, and oregano. Pass it at the table so that everyone can dress their fish to suit themselves.
Ingredients
Salmoriglio
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, lightly crushed
- 1 tablespoon chopped flat-leaf parsley leaves
- 1 teaspoon chopped oregano leaves
- 1/2 teaspoon dried oregano
- 2 lb swordfish steaks
Stuffing
- 1 cup minced yellow onion
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1 garlic clove, minced
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 1 tablespoons salted capers, soaked in cold water for 10 minutes and drained
- 3/4 cup plain dry bread crumbs
- 1 cup shredded provolone (4 oz)
- Salt and freshly ground black pepper, as needed
Directions
- Preheat a grill to medium heat.
- To make the salmoriglio, mix all the ingredients in a bowl.
- Slice the swordfish into thin slices about 1/2-inch thick, pound the lightly, and trim the slices into a square shape. Mince the trimmings and reserve to add to the stuffing in step 4.
- To make the stuffing, sweat the onions in the olive oil over medium heat with the garlic, parsley, and basil until the onions are translucent, about 3 minutes. Add the capers and the trimmings from the swordfish. Add the bread crumbs and cook for 2 minutes. Remove from the heat and add the cheese. Season with salt and pepper.
- Place some of the stuffing in the center of each slice of swordfish and roll them up. Place the rolls on skewers and brush with olive oil.
- Grill, turning once, until golden brown on both sides and cooked through, 4 to 6 minutes.
- Serve at once, drizzled with the salmoriglio or served on the side.
