Grilled Swordfish
Serving Size / Yield
Ingredients
- 1 1/2 lbs. swordfish, cut into very thin slices
- 3/4 C. dry bread crumbs
- 2 Tbs. capers, rinsed, chopped and drained
- 2 Tbs. chopped parsley
- 1 lg. garlic clove, chopped
- salt
- pepper
- 1/4 C. olive oil
- 2 Tbs. lemon juice
- 1 lemon, cut in wedges
Directions
Preheat grill. Remove swordfish skin. Place the slices between two pieces of plastic wrap. Gently pound the slices to a 1/4-inch thickness. Cut fish into 3x2-inch pieces. In a medium bowl, combine the bread crumbs, capers, parsley, garlic and salt and pepper to taste. Add 3 Tbs. oil and mix until crumbs are evenly moistened.
Place 1 Tbs. crumb mixture and one end of one piece of fish. Roll up the fish and fasten it with a toothpick. Place the rolls on a plate. Whisk together the lemon juice and remaining oil. Brush the mixture over the rolls. Sprinkle the fish with any remaining bread crumb mixture, patting so that it adheres. Grill the rolls 3-4 minutes on each side, or until browned. Test for doneness by making a small cut in the thickest part of the fish. Serve hot with lemon.
