Italian Stuffed Swordfish Rolls

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 tomato, peeled and chopped (or 14.5 oz can)
• 1/2 cup dry wine
• 2 tablespoons fresh oregano (2 tsp if dried)
• salt and pepper, to taste

Recipe

• 1 cut swordfish in half, remove any bones you see, and brush with 2 tb of olive oil. refrigerate till ready to use.
• 2 heat oven to 400 degrees.
• 3 make tomato sauce:.
• 4 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!)
• 5 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.
• 6 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.
• 7 place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
• 8 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.
• 9 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.