Ingredients
- 1 kg (2 lb 4 oz) swordfish, sliced as thinly as possible
- 3 lemons, plus extra lemon wedges, to serve
- 4 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons capers, rinsed, drained and chopped
- 2 tablespoons finely chopped pitted kalamata olives
- 4 tablespoons grated parmesan cheese
- 120 g (4¼ oz/1½ cups) soft white breadcrumbs
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 1 egg, lightly beaten
- 24 fresh bay leaves
- 2 small white onions, quartered and separated
Method
1. Soak eight wooden skewers in cold water for 20 minutes to prevent scorching.
2. Remove the skin from the swordfish slices if necessary and cut each slice in half. Cut away the very dark flesh. Place each piece between two sheets of plastic wrap and roll gently with a rolling pin to flatten the fish without tearing it. Cut each piece into two 4 × 10 cm (1½ x 4 inch) strips.
3. Using a vegetable peeler, thinly peel the rind from the lemons, then cut the rind into 32 even pieces. Squeeze the lemons to give 3 tablespoons juice. Whisk the lemon juice with 2 tablespoons of the olive oil and set aside for basting the fish.
4. Heat the remaining olive oil in a frying pan. Add the chopped onion and garlic and sauté over medium heat for 2–3 minutes, or until softened slightly. Transfer to a bowl, add the capers, olives, parmesan, breadcrumbs and parsley and mix together. Season to taste with sea salt and freshly ground black pepper, then add the egg and mix to combine well.
5. Divide the stuffing among the fish pieces. Using lightly oiled hands, roll up the fish to form neat rolls. Thread four rolls onto each skewer, alternating with the bay leaves, lemon rind pieces and the small white onion quarters.
6. Heat a barbecue grill plate or chargrill pan to medium—high. Give the reserved basting mixture a stir. Barbecue or grill the swordfish skewers for 3–4 minutes on each side, basting regularly.
7. Serve hot, with lemon wedges.
