Ingredients
¼ cup grated pecorino or Parmigiano cheese
1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil)
2 tablespoons capers, coarsely chopped
¼ cup currants or small raisins
¼ cup pine nuts
8 gaeta, calamata or sundried black olives, pitted and finely chopped
¼ cup chopped parsley
Freshly ground black pepper
5 to 6 tablespoons olive oil
6 large slices swordfish, about ¼ inch thick
All purpose flour for dredging
About 3 cups plain marinara sauce
Preparation
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!
