ITALIAN STUFFED SWORDFISH ROLLS

Italian Stuffed Swordfish Rolls image

Provided by Jessica K

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Previous Next

4 skinless swordfish steaks, 1/2 inch thick
6 tablespoons olive oil
1/2 cup fresh breadcrumb
2 tablespoons capers, rinsed, drained, and chopped
1 large garlic clove, minced
10 fresh basil leaves, chopped
4 tablespoons fresh lemon juice
salt & pepper
2 tablespoons olive oil
1 garlic clove, minced
1 small onion (or 1/2 reg onion)
1 lb tomatoes, peeled and chopped (or 14.5 oz can)
1/2 cup dry white wine
2 tablespoons fresh oregano (2 tsp if dried)
salt and pepper, to taste

Steps:

Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
Heat oven to 400 degrees.
Make tomato sauce:.
Heat the 2 tb olive oil in saucepan, over med heat. Add garlic and onion and cook till garlic is golden and onion is soft (careful not to burn garlic!)
Stir in tomatoes, wine, oregano, and season with salt and pepper. cover and cook over medium heat for 15 minute If you want a smooth sauce blend or puree in a blender or food processor. If not leave it be.
Combine bread crumbs, capers, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well, to a make a paste like mixture.
Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
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. Secure with toothpicks.
Heat remaining 4 TB olive oil in ovenproof skillet/pan. Brown swordfish over medium-high heat. After 3-4 min pour tomato sauce over and place in oven and bake for 15 min, occasionally basting with sauce. Garnish with lemon wedges and basil leaves.

Nutrition Facts : Calories 517.8, Fat 33.5, SaturatedFat 5.5, Cholesterol 53, Sodium 357.4, Carbohydrate 19.1, Fiber 2.7, Sugar 5.3, Protein 30.3