Italian Stuffed Swordfish Rolls

• skinless swordfish steaks, 1/2 inch thick4
• olive oil↗6 tablespoons
• fresh breadcrumb↗1⁄2 cup
• capers, rinsed, drained, and chopped↗2 tablespoons
• large garlic clove, minced↗1
• fresh basil leaves, chopped↗10
• fresh lemon juice↗4 tablespoons
• salt & pepper
• Tomato Sauce↗
• olive oil↗2 tablespoons
• garlic clove, minced↗1
• small onion (or 1/2 reg onion)↗1
• lb tomatoes, peeled and chopped (or 14.5 oz can)↗1
• cup dry white wine↗1⁄2
• fresh oregano (2 tsp if dried)↗2 tablespoons
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.

2. 2

   Heat oven to 400 degrees.

3. 3

   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!)

4. 4

   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.

5. 5

   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.

6. 6

   Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.

7. 7

   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.

8. 8

   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.