Italian Stuffed Swordfish Rolls Recipe

Name: Italian Stuffed Swordfish Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless swordfish steaks, 1/2 inch thick; 6 tablespoons olive oil; 1/2 cup fresh breadcrumb; 2 tablespoons capers, rinsed, drained, and chopped; 1 large garlic clove, minced; 10 fresh basil leaves, chopped; 4 tablespoons fresh lemon juice; salt & pepper; Tomato Sauce; 2 tablespoons olive oil; 1 garlic clove, minced; 1 small onion (or 1/2 reg onion); 1 lb tomatoes, peeled and chopped (or 14.5 oz can); 1/2 cup dry white wine; 2 tablespoons fresh oregano (2 tsp if dried); salt and pepper, to taste

Servings: persons

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

1
Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
2
Heat oven to 400 degrees.
3
Make tomato sauce:
4
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!)
5
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.
6
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.
7
Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
8
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.
9
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.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinless swordfish steaks, 1/2 inch thick, 6 tablespoons olive oil, 1/2 cup fresh breadcrumb, 2 tablespoons capers, rinsed, drained, and chopped, and more.

Yes, Italian Stuffed Swordfish Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Swordfish Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions