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Swordfish Stuffed with Basil and Tomato
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| 4 swordfish steaks, cut about 1/2 inch thick (about 1/2 lb. each) |
| 1/2 cup fresh bread crumbs |
| 1/2 cup chopped tomatoes |
| 1/ 4 cup Parmesan cheese, grated |
| 3 T chopped fresh basil |
| 2 cloves garlic, pressed |
| 1/2 t dried oregano |
| 2 T olive oil |
| flour |
| 2 T butter plus 2 T olive oil |
| 1/4 cup white wine |
| 1/4 cup chicken stock |
| 2 T capote capers |
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Make stuffing by combining bread crumbs, tomatoes, parmesan, basil, garlic, oregano and olive oil. The stuffing should be fairly dry. Remove skin from swordfish and place between 2 pieces of plastic wrap. Pound gently with meat pounder to about 1/2 the steak's thickness. Cut each steak into manageable pieces for rolling. Sprinkle with salt and pepper. Spread a thin layer of stuffing on each piece of fish and roll up, securing with toothpicks of kitchen string. Dredge lightly in flour. Heat butter and oil in skillet. Cook rolled fish on all sides until lightly colored, seam side down, on medium to medium-high heat. Depending on thickness of fish, the total cooking time should not be more than 5-6 minutes. Remove fish to platter. Add wine and stock to skillet and bring to boil. Stir in capers. Remove picks from fish and slice into 3/4 inch pieces. Pour caper sauce over slices and serve. May be eaten warm or at room temperature. Serves 4 to 6 people. |