Abruzzi Swordfish Roll–ups

Name: Abruzzi Swordfish Roll–ups
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings basil; 4 servings black pepper; 4 servings bread crumbs; 4 servings capers; 4 servings extra virgin olive oil; 4 servings fresh thyme; 4 servings garlic; 4 servings Kosher salt; 4 servings lemons; 4 servings olive oil; 4 servings parsley; 4 servings provolone; 4 servings red pepper flakes; 4 servings rosemary; 4 servings swordfish; 4 servings yellow onion

Abruzzi Swordfish Roll–ups is a pescatarian recipe with 4 servings. One portion of this dish contains around 37g of protein, 41g of fat, and a total of 575 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have kosher salt, thyme, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Put the lemon juice in a small nonreactive bowl.

Ingredients you will need

Lemon Juice

Equipment you will use

Bowl

Add the olive oil in a slow, steady stream, whisking until emulsified. Stir in the parsley, basil, capers, and rosemary and season to taste with salt and pepper. Set aside until ready to use

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Parsley

Capers

Basil

Equipment you will use

Whisk

Whisk before using.

Equipment you will use

Whisk

Lay the swordfish between 2 sheets of plastic wrap Using a meat mallet or the bottom of a small, heavy skillet, lightly pound the fish until it is about inch thick.

Ingredients you will need

Swordfish

Fish

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Transfer the fish to a plate, season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Fish

Preheat the oven to 400F.

Equipment you will use

Oven

In a saut pan, heat 2 tablespoons of the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the onion and garlic for 2 to 3 minutes, or until the onion is translucent.

Ingredients you will need

Garlic

Onion

Add the bread crumbs and cook, stirring, for 2 to 3 minutes, or until golden brown.

Ingredients you will need

Breadcrumbs

Remove pan from the heat and stir in the parsley, thyme, capers, and red pepper. Season with salt and black pepper and set aside.

Ingredients you will need

Salt And Pepper

Red Pepper

Parsley

Capers

Thyme

Equipment you will use

Frying Pan

Sprinkle the bread crumb mixture over the fish. Cover with the provolone and roll each piece of fish into a roll. Hold the rolls closed with toothpicks.

Ingredients you will need

Provolone

Bread

Roll

Fish

Equipment you will use

Toothpicks

In an ovenproof saut pan, heat 1 tablespoon of olive oil over medium heat and saute the swordfish rolls until golden brown on all sides. Turn them carefully with tongs or a wooden spoon.

Ingredients you will need

Olive Oil

Swordfish

Roll

Equipment you will use

Wooden Spoon

Tongs

Frying Pan

Transfer the pan to the oven and bake for 4 to 6 minutes, just until they are still moist in the center. Do not overcook.

Equipment you will use

Oven

Frying Pan

Put each swordfish roll on a plate.

Ingredients you will need

Swordfish

Roll

Whisk the vinaigrette and spoon a little over each roll.

Ingredients you will need

Vinaigrette

Roll

Equipment you will use

Whisk

Garnish with any remaining bread crumbs.

Ingredients you will need

Breadcrumbs

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Equipment

Ingredients

Servings:

4servings

basil 4servings

black pepper 4servings

bread crumbs 4servings

capers 4servings

extra virgin olive oil 4servings

fresh thyme 4servings

garlic 4servings

Kosher salt 4servings

red pepper flakes 4servings

rosemary 4servings

swordfish 4servings

yellow onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.