Grilled Swordfish Rolls
These grilled swordfish rolls are filled with a buttery cracker and breadcrumb filling, which complements the flavor of the swordfish beautifully.
2 lbs. Swordfish, Skin Removed, Sliced Thin
Salt & Pepper to taste
Extra Virgin Olive Oil
1 Cup Round Crackers, Crushed (I use Ritz Brand)
1 Cup Seasoned Breadcrumbs
¾ Cup Melted Butter & 1 Tbsp. Lemon Juice
3 Garlic Cloves, Minced
2 Tbsp. Fresh Parsley, Chopped
½ Tsp. Salt & ½ Tsp. Pepper & Lemon Wedges (Garnish)
Place the swordfish slices between two pieces of plastic wrap and using a meat pounder, gently pound the slices to an even ¼” thickness. Cut the fish into even pieces, season both sides of the swordfish with salt and pepper, then set aside. Meanwhile, in a large bowl, combine the filling ingredients. Place approx. 1 tablespoon of the filling mixture at one end of each piece of swordfish, then roll the fish and fasten with a toothpick. Drizzle the swordfish rolls with extra virgin olive oil, then place on an outdoor grill over medium heat for approx. 3-4 minutes per side, until the swordfish has cooked through. Serve warm with lemon wedges.