Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 14 2016
Authentic Foods - Involtini di Pesce Spada (Italian Stuffed 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
Salmoriglio (see below) or lemon wedges
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 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. 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.
Salmoriglio Recipe
3 large garlic cloves, finely chopped
1 teaspoon oregano
1/2 cup olive oil
Juice of 4 lemons
Salt & pepper to taste
Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and mix well.