Involtini Di Pesce Spada - Swordfish Rolls

• 2 lbs swordfish fillets, VERY thinly sliced and trimmed (trimmings reserved)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon capers
• 3 ounces provolone cheese, piccante. diced
• 3 ounces breadcrumbs, homemade preferred
• 2 large eggs
• salt and pepper
• Sauce
• 1 ounce fresh lemon juice
• 2 garlic cloves
• 4 ounces olive oil
• 1 teaspoon oregano
• 2 teaspoons crushed tomatoes

1. Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
2. After browned, add parsley, basil, breadcrumbs an capers.
3. Cook for approximately 2-3 minutes and remove from heat to cool.
4. After it has cooled slightly, run the mixture through a food mill.
5. Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
6. Take out your very thinly sliced swordfish and flatten slightly with a mallet.
7. Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
8. Roll up the fillets and hold it closed with a toothpick.
9. Saute rolls in a bit of olive oil until cooked through.
10. While rolls are cooking, prepare sauce.
11. Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
12. Finish off with garlic oregano and tomato.
13. Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
14. Serve.

swordfish fillets, onion, garlic, olive oil, parsley, fresh basil, capers, provolone cheese, breadcrumbs, eggs, salt, sauce, lemon juice, garlic, olive oil, oregano, tomatoes

Taken from www.food.com/recipe/involtini-di-pesce-spada-swordfish-rolls-135244 (may not work)