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Categories:
olive oil garlic shrimp white wine bread crumbs Mozzarella cheese capers basil salt Swordfish lemon wedges black olives
Viewed: 42 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1/2 teaspoon finely minced garlic
- 1/4 pound peeled and deveined finely chopped shrimp
- 1 to 2 tablespoons white wine
- 1/2 cup or so soft fresh bread crumbs
- 1/2 ounce grated or finely sliced mozzarella cheese
- 2 teaspoons rinsed capers, chopped
- 2 to 4 basil leaves, scissored into threads
- Salt and pepper
- 12 ounces swordfish cut into 6 thin slices
- Lemon wedges for garnish
- 4 pitted black olives, 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 sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch.
- Serve immediately garnished with lemon and olives.
