Italian Stuffed Swordfish Rolls Recipes

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

ITALIAN STUFFED BEEF ROLLS

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

ITALIAN STUFFED SWORDFISH ROLLS

Steps:

• Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
• Heat oven to 400 degrees.
• Make tomato sauce:.
• Heat the 2 tb olive oil in saucepan, over med heat. Add garlic and onion and cook till garlic is golden and onion is soft (careful not to burn garlic!)
• Stir in tomatoes, wine, oregano, and season with salt and pepper. cover and cook over medium heat for 15 minute If you want a smooth sauce blend or puree in a blender or food processor. If not leave it be.
• Combine bread crumbs, capers, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well, to a make a paste like mixture.
• Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
• Place one-eighth of the bread-crumb mixture near one end of each piece of fish and roll it up as neatly as possible, tucking in the ends. Secure with toothpicks.
• Heat remaining 4 TB olive oil in ovenproof skillet/pan. Brown swordfish over medium-high heat. After 3-4 min pour tomato sauce over and place in oven and bake for 15 min, occasionally basting with sauce. Garnish with lemon wedges and basil leaves.

SWORDFISH ROLL-UPS AS PREPARED IN MESSINA

Steps:

• Cut off and discard swordfish skin and center bone. Cut each fish steak into pieces approximately three by three by three-quarter inches thick. Cut each piece horizontally into three even slices, making 24 swordfish slices.
• Reserve and chop any trimmings for the stuffing. Place each slice between sheets of oiled waxed paper. Use a flat mallet to gently pound them (see notes). They should become about one-third larger in size. Avoid breaking the flesh. Keep fish refrigerated between sheets of waxed paper or plastic wrap.
• To make the caper stuffing, place oil, swordfish trimmings, vegetables and garlic in a large skillet and cook one minute or until the vegetables are soft but not brown. Add bread crumbs to the skillet and mix well over low heat, 30 seconds. Scrape into a clean bowl; add the remaining ingredients and, if necessary, one to two tablespoons water to help bind the mixture.
• Place slices on work surface. Evenly divide stuffing and place a portion of the filling on each slice. Roll up one slice, press in sides, then squeeze gently to form the shape of a stuffed grape leaf (see notes). Repeat with the remaining slices. Slip a small piece of bay leaf and an onion segment on either side of each roll. Thread rolls onto skewers. If necessary, fasten any openings with toothpicks. Brush rolls with olive oil and sprinkle lightly with granulated sugar (to develop a good color when broiled). Refrigerate until ready to cook.
• To make the salmoriglio sauce, combine the first eight ingredients in a blender jar and blend until smooth and creamy. Pour into a sauce boat. Stir in the parsley. Adjust seasoning. Can be prepared in advance to this point.
• Cook over charcoal or very close to heated broiler about one and one-half minutes to a side. Baste with the salmoriglio sauce and serve at once.

SICILIAN STUFFED SWORDFISH ROLLS

Steps:

• TO MAKE THE STUFFING: In a small bowl mix together the stuffing ingredients. Place the swordfish steaks between two sheets of waxed paper and gently pound to a 1/4-inch thickness. Season with salt and pepper. Place about 2 tablespoons of the stuffing at one end of each steak and roll it up. Secure each roll with a toothpick or cotton string. Lightly brush or spray the swordfish rolls with olive oil. Grill over Direct High heat until the fish is opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Remove the toothpicks or string. Serve warm with the lemon wedges.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SICILIAN STUFFED SWORDFISH ROLLS

Steps:

• In a medium size bowl, combine the first 8 ingredients. Lay out the fish slices and spread the stuffing mixture evenly over them. Drizzle with approximately 2 tablespoons olive oil. Roll each fish slice so it resembles a cigar, and secure it with a toothpick or a skewer or tie it with string. Dredge the rolls in flour. In a frying pan large enough to hold the fish comfortably, heat 3 tablespoons of the olive oil until hot and brown the rolls lightly, turning them one or twice. This should take 2 to 3 minutes. Carefully pour the marinara sauce all over the fish rolls and simmer gently, uncovered, for 15 to 20 minutes, or until the fish just flakes when tested with a fork. Turn once during the cooking in the sauce. Serve and Enjoy!