- 2 tablespoons olive oil
- 1/2 teaspoon finely minced garlic
- 1/4 pound peeled and deveined finely chopped shrimp
- 1 to 2 tablespoons white wine
- 1/2 cup or so soft fresh bread crumbs
- 1/2 ounce grated or finely sliced mozzarella cheese
- 2 teaspoons rinsed capers, chopped
- 2 to 4 basil leaves, scissored into threads
- Salt and pepper
- 12 ounces swordfish cut into 6 thin slices
- Lemon wedges for garnish
- 4 pitted black olives, sliced
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.
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Emeril Lagasse