4 tablespoons water
1 onion, finely chopped
5 tablespoons olive oil
3 tablespoons finely chopped garlic
6 tablespoons raisins, plumped in hot water for 20 minutes and drained
6 tablespoons pine nuts
1/4 teaspoon red pepper flakes
? teaspoon finely chopped lemon zest
4 tablespoons Marsala wine
2 pounds loin-cut swordfish, cut into ║ inch slices, skin removed
2 egg yolks
1 tablespoon fresh lemon juice
4 tablespoons grated Romano cheese
2 ║ cups Italian bread crumbs
2 cups tomato sauce (see link)
1 cup clam juice or shrimp stock(see link)
4 tablespoons finely chopped fresh parsley


1. Pour the water into a nonstick saut╚ pan, add the chopped onion and cook over high heat until the water evaporated. Add 2 tablespoons of the olive oil, 1 tablespoon of garlic, the raisons, pine nuts, red pepper flakes, and lemon zest. Continue cooking, stirring continuously, over medium heat for 3 minutes. Deglaze the pan with the Marsala wine and transfer its contents to a bowl.

2. Pound the fish slices between two pieces of plastic wrap, being careful not to rip the flesh. Once pounded, cut them into sixteen 3 x 4 inch rectangles. Finely chop all the left over pieces and set aside.

3. Add the chopped swordfish, egg yolks, lemon juice, Romano cheese, the remaining garlic, and 2 cups of the bread crumbs to the bowl with the onion mixture. Mix well to incorporate all the ingredients.

4. Lay the swordfish rectangles on a chopping board or a kitchen table. Place equal amounts of the filling on each slice of fish, fold the edges inward and form about 16 rolls. The stuffing will be pretty sticky and if you press well with your fingers, the rolls will keep their shape without the need of toothpicks. Coat the rolls with the remaining bread crumbs.

5. Pour the remaining oil into a large nonstick saut╚ pan and warm over high heat until almost smoking. Saut╚ the rolls, seam-side-down, until golden brown, 2 minutes on each side, and remove to a serving dish. Pour out any remaining oil in the pan and wipe the pan clean. Add the tomato sauce, clam juice or shrimp stock and fresh parsley to the pan and bring to a boil over medium heat. Add the fish rolls and simmer, basting with the sauce, for 8-10 minutes over low heat until well cooked. Serve.
For a variation on this recipe, Nick Stellino suggests adding a vinegar/sugar reduction of 3 tablespoons vinegar and 2 tablespoons sugar reduced by half over high heat, to the sauce before simmering the fish rolls.
Swordfish Rolls
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