Sicilian Stuffed Swordfish Rolls

• 1/4 cup grated pecorino or Parmigiano cheese
• 1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil)
• 2 tablespoons capers, coarsely chopped
• 1/4 cup currants or small raisins
• 1/4 cup pine nuts
• 8 gaeta, calamata or sundried black olives, pitted and finely chopped
• 1/4 cup chopped parsley
• Freshly ground black pepper
• 5 to 6 tablespoons olive oil
• 6 large slices swordfish, about 1/4 inch thick
• All purpose flour for dredging
• About 3 cups plain marinara sauce

1. In a medium size bowl, combine the first 8 ingredients. Lay out the fish slices and spread the stuffing mixture evenly over them. Drizzle with approximately 2 tablespoons olive oil. Roll each fish slice so it resembles a cigar, and secure it with a toothpick or a skewer or tie it with string.
2. Dredge the rolls in flour. In a frying pan large enough to hold the fish comfortably, heat 3 tablespoons of the olive oil until hot and brown the rolls lightly, turning them one or twice. This should take 2 to 3 minutes. Carefully pour the marinara sauce all over the fish rolls and simmer gently, uncovered, for 15 to 20 minutes, or until the fish just flakes when tested with a fork. Turn once during the cooking in the sauce.
3. Serve and Enjoy!

ubc, bread crumbs, capers, ubc, ubc, black olives, ubc, freshly ground black pepper, olive oil, swordfish, flour, marinara sauce

Taken from www.epicurious.com/recipes/member/views/sicilian-stuffed-swordfish-rolls-1201145 (may not work)