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1
Cut off and discard swordfish skin and center bone.
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2
Cut each fish steak into pieces approximately three by three by three-quarter inches thick.
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3
Cut each piece horizontally into three even slices, making 24 swordfish slices.
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4
Reserve and chop any trimmings for the stuffing.
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5
Place each slice between sheets of oiled waxed paper.
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6
Use a flat mallet to gently pound them (see notes).
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7
They should become about one-third larger in size.
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8
Avoid breaking the flesh.
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9
Keep fish refrigerated between sheets of waxed paper or plastic wrap.
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10
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.
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11
Add bread crumbs to the skillet and mix well over low heat, 30 seconds.
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12
Scrape into a clean bowl; add the remaining ingredients and, if necessary, one to two tablespoons water to help bind the mixture.
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13
Place slices on work surface.
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14
Evenly divide stuffing and place a portion of the filling on each slice.
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15
Roll up one slice, press in sides, then squeeze gently to form the shape of a stuffed grape leaf (see notes).
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16
Repeat with the remaining slices.
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17
Slip a small piece of bay leaf and an onion segment on either side of each roll.
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18
Thread rolls onto skewers.
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19
If necessary, fasten any openings with toothpicks.
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20
Brush rolls with olive oil and sprinkle lightly with granulated sugar (to develop a good color when broiled).
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21
Refrigerate until ready to cook.
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22
To make the salmoriglio sauce, combine the first eight ingredients in a blender jar and blend until smooth and creamy.
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23
Pour into a sauce boat.
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24
Stir in the parsley.
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25
Adjust seasoning.
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26
Can be prepared in advance to this point.
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27
Cook over charcoal or very close to heated broiler about one and one-half minutes to a side.
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28
Baste with the salmoriglio sauce and serve at once.
