Italian Stuffed Swordfish Rolls Food

STUFFED SWORDFISH

Steps:

• 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.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

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 PANINI WITH ARUGULA AND LEMON AIOLI

Steps:

• For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
• For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
• Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
• Serve immediately.

SWORDFISH SPIEDINI

Steps:

• Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
• Transfer the skewers to plates and serve with lemon wedges.

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)

Steps:

• Pound the steak very thin and cut into 4 pieces.
• Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
• Roll each piece up tightly and secure with a string.
• Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
• Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
• Remove the strings and serve.
• (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

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.

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.