Ingredients
Scale
For the Salmoriglio
- 3 large garlic cloves, finely chopped
- 1 teaspoon oregano
- 1/2 cup olive oil
- Juice of 4 lemons
- Salt & pepper to taste
For the Swordfish Rolls
- 1/2 cup fresh bread crumbs
- 2 tablespoons capers, chopped
- 12 gaeta olives, pitted and chopped
- 1 large garlic clove, finely chopped
- 1 tablespoon fresh flat leaf parsley, chopped
- Salt & pepper to taste
- 4 tablespoons olive oil
- 4 skinless swordfish steaks about 1/2 inch thick
Instructions
- To make the Salmoriglio, combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and mix well.
- Start a fire in a charcoal grill, or pre-heat a gas grill. Soak 4 wooden skewers in cold water.
- Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well.
- Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness. Cut each steak in half.
- Place about 1 tablespoon 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. Thread the fish onto a pair of wooden skewers held parallel to each other, 4 rolls per pair of skewers.
- Brush the fish with the remaining olive oil and grill over high heat until
- firm to the touch, 8-10 minutes, turning once.
- Remove rolls from skewers and serve with the salmoriglio on the side for drizzling or lemon wedges.
- Prep Time: 25 mins
- Cook Time: 10 mins