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.
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