Stuffed Swordfish


2 tablespoons Olive oil
1 teaspoon Finely-minced garlic
1 pound Peeled, deveined shrimp finely chopped
1 tablespoon White wine - (to 2 tbspns)
1 cup Soft fresh bread crumbs more or less
1 ounce Grated or finely sliced mozzarella cheese
2 teaspoons Rinsed capers chopped
2 Basil leaves - (to 4) cut chiffonade
Salt to taste
Freshly-ground black pepper to taste
12 ounces Swordfish cut 6 thin slices
Lemon wedges for garnish
4 Black olives pitted, sliced


In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
Preheat a grill or the oven to 375 degrees.
Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2-inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking




1.0 servings


Saturday, February 13, 2010 - 10:48pm


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