Stuffed Swordfish Rolls
Stuffed swordfish rolls are a seafood lover’s dream come true. A stuffed swordfish rolls dish usually comes prepared with tomato, olive, and pecorino cheese. This dish can serve up to 4 people.
- 2 tablespoons of olive oil
- 1 small finely chopped onion
- 1 finely chopped celery stalk
- 1 pound of chopped ripe Italian plum tomatoes
- 1 cup of half pitted green olives chopped and whole
- 3 tablespoons of drained bottled of capers
- 4 swordfish steaks, each 1/2 inch thick that weight 4 ounces in weight
- 1 egg
- 2/3 cup of grated Pecorino cheese
- 1/2 cup of fresh white breadcrumbs
- salt and ground black pepper
- sprigs of fresh parsley, for garnish
How to prepare:
- Heat the oil in a large heavy frying pan. Add the onion and celery and cook gently for about 3 minutes, stirring frequently. Stir the tomatoes, olives and capers, with salt and pepper to taste.
Bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir the sauce occasionally.
- Take off the fish skin and place each steak between two sheets of plastic wrap. Pound lightly with a rolling pin until each steak is reduced to about 1/4 inch thick.
- Beat the egg in a bowl and add the cheese, bread crumbs and a few spoonfuls of the sauce. Stir well to make a moist stuffing. Spread one-quarter of the stuffing over each swordfish steak, then roll up.
- Secure the rolls with a toothpick, add them to the sauce and bring to a boil. Lower the heat, then cover and simmer for 30 minutes, turning once. Add a little water as the sauce reduces.
- Remove the rolls from the sauce and discard the toothpicks. Place on warmed dinner plates and spoon the sauce over and around. Garnish with the parsley then serve!