Sicilian Stuffed Swordfish Rolls

Serves: 4
Total Calories: 59


1 small Italian plum tomato, seeded and finely chopped
1/4 cup fresh bread crumbs
1 tablespoon dried currants
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh mint leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon grated lemon zest
1 teaspoon finely chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 skinless swordfish steaks, 5 to 6 ounces each and 1/2 inch thick
kosher salt
freshly ground black pepper
extra-virgin olive oil

4 lemons wedges


TO MAKE THE STUFFING: In a small bowl mix together the stuffing ingredients.

Place the swordfish steaks between two sheets of waxed paper and gently pound to a 1/4-inch thickness. Season with salt and pepper. Place about 2 tablespoons of the stuffing at one end of each steak and roll it up. Secure each roll with a toothpick or cotton string.

Lightly brush or spray the swordfish rolls with olive oil. Grill over Direct High heat until the fish is opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Remove the toothpicks or string. Serve warm with the lemon wedges.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 59
Calories from Fat: 4

This Sicilian Stuffed Swordfish Rolls recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.

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