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Shrimp-Stuffed Swordfish Rolls

Alex Province
Alex Province

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.

Shrimp-Stuffed Swordfish Rolls
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Print Recipe
Recipe from Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria by Jody Scaravella with Elisa Petrini, published by Atria Books, 2015
Servings
4
Servings
4
Shrimp-Stuffed Swordfish Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe from Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria by Jody Scaravella with Elisa Petrini, published by Atria Books, 2015
Servings
4
Servings
4
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
  1. Position the rack in the center of the oven and preheat the oven to 375° F. Lightly oil a 9 × 13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.

Reader Interactions

Comments

  1. Dave says

    September 12, 2015 at 2:34 pm

    Enjoy your show, keep it coming. Today, Sept. 12, you were chatting about a wine combination of 4 different reds but I did not get the name of the wine. Would you be so kind as to post it here? Thanks so much.

    Reply »
    • Faith Middleton says

      October 7, 2015 at 2:24 pm

      Dave, the names of the wines don’t even matter. What we were saying is that if you pick wines from the same region, say Rioja in Spain, or Veneto in Italy, or Napa in California, and you blend different wines, you might come up with something really great, especially if you mix older years with younger years! Cheers, Faith

      Reply »

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