Stuffed Rolled Swordfish
Involtini di Pesce Spada

Serves: 4-6

For the stuffing
¼ cup extra virgin olive oil
1 small yellow onion (chopped fine)
1 large clove garlic (chopped fine)
¾ cup unseasoned breadcrumbs (preferably home made)
¼ cup Italian parsley (fine chopped)
3 tablespoons grated Caciocavallo or Pecorino Romano
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
¼ cup golden raisins or dried currants (soaked in warm water 30 minutes, drained)
¼ cup toasted pine nuts - 7 minutes 375° oven
Kosher salt
Fresh ground pepper to taste

To assemble & cook
12 slices swordfish, ½" inch thick, about 3"X 4"
o Extra virgin olive oil
1 cup unseasoned breadcrumbs
1 large red onion (peeled & quartered)
12 Fresh bay leaves
3-12 inch wooden skewers

For the stuffing
Place the oil and onion in a medium skillet
Place skillet for 5 minutes over medium-low heat.
Cook onion until very soft.
Add garlic and cook one minute more.

In a mixing bowl combine the breadcrumbs, the onion-garlic mixture, the parsley and cheese and the juices.
Chop the raisins or currants and pine nuts coarse
Add them to the bowl.
Toss, season with salt and pepper.
If the stuffing seems a little dry, add a little more olive oil to assemble & cook

Light your grill, preheat your broiler or pre heat your oven to 400ºF.

Season swordfish lightly with salt.
With the widest side facing you, place about1 tablespoon of stuffing on each slice and roll up. Place a little olive oil on a plate
Put the breadcrumbs on another plate.
Roll the swordfish in the oil
And in the breadcrumbs to coat lightly
Peel apart the layers of the onion.
Place a slice of onion on a skewer,
Then a swordfish roll and then a bay leaf.
Repeat until you have 4 rolls on each skewer.
Drizzle rolls with olive oil
Place on grill or broil turning for 10-15 minutes or place on a lightly oiled pan
Bake in the oven 10-15 minutes.
Remove from skewers and serve.

Wine Recommendation:
Bolla Chardonnay
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.