This was a delicious dish. The stuffing mixture comes together quickly. It’s then carefully rolled into the swordfish fillet and baked in a beautiful sauce. You can ask your local fish store to slice the swordfish for you.
Ingredients
Filling
- 2 tablespoons olive oil plus more for the baking dish
- 1 3/4 cups breadcrumbs fresh
- 1/4 pound shrimp small (about 40 per pound) peeled, deveined, and chopped
- 2 ounces swordfish skinless, minced
- 1 plum tomato small, finely chopped
- 3 tabelspoons lemon juice fresh
- 2 tablespoons flat-leaf parsley minced, fresh
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Casserole
- 8 2-ounce swordfish fillets skinless, each no more than 1/4 inch thick
- 2 plum tomatoes small, cut into 1/4 inch thick rounds
- 1/4 cup breadcrumbs fresh
- 4 tablespoons olive oil
- basil leaves torn fresh, for garnish
Servings:
Instructions
- Position the rack in the center of the oven and preheat the oven to 375° F. Lightly oil a 9 × 13-inch baking dish.
- To make the filling, mix 2 tablespoons of the oil, the breadcrumbs, shrimp, swordfish, tomato, lemon juice, parsley, garlic, salt, and pepper in a large bowl until moistened and a little pasty.
- To make the casserole, lay each swordfish fillet on a clean work surface. Lay 1/3 cup of the filling in a line about 1/2 inch away from the longest edge. Roll closed, starting with the edge nearest to the filling. Place seam side down in the baking dish.
- Tuck the tomato slices between the rolls. Sprinkle with the breadcrumbs and drizzle with the oil. Bake until the breadcrumbs are lightly browned and the fish is cooked through, 10 to 12 minutes. Let cool in the baking dish for 5 minutes before serving warm in bowls, with basil and any pan juices drizzled over the top.
Recipe Notes
Faith and Chris like to have fun with recipes, so they added lemon zest and a sprinkling of crushed red peppers to the filling and wrapped each swordfish filler in a slice of prosciutto from the supermarket.
