Swordfish rolls on skewers, seasoned and ready to be grilled
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…

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CIA FOODIES


Stuffed Grilled Swordfish

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

  1. Preheat a grill to medium heat.
  2. To make the salmoriglio, mix all the ingredients in a bowl.
  3. 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.
  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.
  5. 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.
  6. Grill, turning once, until golden brown on both sides and cooked through, 4 to 6 minutes.
  7. Serve at once, drizzled with the salmoriglio or served on the side.

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