Stuffed Swordfish

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Finely-minced garlic
1/4 lb	113g / 4oz	Peeled, deveined shrimp - finely chopped
1 tablespoon	15ml	White wine - (to 2 tbspns)
1/2 cup	73g / 2.6oz	Soft fresh bread crumbs - more or less
1/2 oz	14g	Grated or finely sliced mozzarella cheese
2 teaspoons	10ml	Rinsed capers - chopped
2		Basil leaves - (to 4) - cut chiffonade
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Swordfish - cut 6 thin slices
		Lemon wedges - for garnish
4		Black olives - pitted, sliced

Recipe Instructions

In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.

Preheat a grill or the oven to 375 degrees.

Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2-inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (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.) 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. Serve immediately garnished with lemon and olives.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6660 broadcast 07-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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