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Categories:
olive oil garlic shrimp white wine bread crumbs Mozzarella cheese capers basil salt freshly ground black pepper Swordfish lemon wedges black olives
Viewed: 55 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic Finely-
- 1 pound peeled deveined shrimp finely chopped
- 1 tablespoon white wine to 2 tbspns
- 1 cup fresh bread crumbs Soft, more or less
- 1 ounce mozzarella cheese Grated or finely sliced
- 2 teaspoons capers Rinsed, chopped
- 2 basil leaves to 4 cut chiffonade
- salt to taste
- freshly ground black pepper to taste
- 12 ounces swordfish cut 6 thin slices
- lemon wedges for garnish
- 4 black olives pitted, sliced
Method
- In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
- Preheat a grill or the oven to 375 degrees.
- Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2-inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking
