Swordfish With Blood-Orange Stuffing

• Olive oil
• 1/2 cup coarsely chopped onion
• 3 cups fresh bread crumbs
• 1 tablespoon toasted pine nuts
• 1 tablespoon raisins
• 1/2 cup grated aged pecorino cheese
• 4 blood oranges
• Salt and freshly ground black pepper
• 4 pounds swordfish, sliced thinly in to 12 compact-disc-size pieces

1. In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and saute until tender.
2. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese.
3. Finely grate the zest from the oranges and add to the bread crumbs.
4. Squeeze in the juice of 1 orange (reserve remaining oranges for other use).
5. Mix until it just starts to bind together.
6. Season with salt and pepper.
7. Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish.
8. Repeat to make 12 rolls.
9. To serve, heat a large saute pan over medium-high heat.
10. Add just enough olive oil to coat the bottom of the pan.
11. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned.
12. If desired, serve with mache salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.

olive oil, onion, bread crumbs, nuts, raisins, grated aged, oranges, salt, swordfish

Taken from cooking.nytimes.com/recipes/11343 (may not work)