Stuffed Swordfish
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
64
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Garlic (finely minced)2 tbsps
White Wine2 tsps
Capers (rinsed, chopped)1
SaltDirections:
1
In a small skillet heat the olive oil
2
Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque
3
Add the white wine and boil down until evaporated
4
Sprinkle on fresh bread crumbs enough to hold the mixture together
5
Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper
6
Preheat a grill or the oven to 375 degrees
7
Place the swordfish slices down on a work surface and season with salt and pepper
8
Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish
9
Roll up and tie into rolls or secure with tooth picks
10
(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
11
) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch
12
Serve immediately garnished with lemon and olives