Equipment
Ingredients
Main
- 1020 g swordfish, cleaned of skin and bones
- 12 skewers
Caper Stuffing
- 70 ml olive oil
- 15 g onion, minced
- 15 g carrot, minced
- 7½ g garlic, crushed
- 240 g breadcrumbs
- 3 salted capers, rinsed, plumped and drained
- 70 g pecorino, grated
- 5 ml lemon zest
- 3 g parsley, chopped
- 2 g salt
- 1 g black pepper
- 15 ml lemon juice
- 12 bay leaf
- 100 g onion, cut into segments
- 5 g sugar
Salmoriglio Sauce
- 80 ml olive oil
- 30 ml water
- 35 ml lemon juice
- 5 ml lemon zest
- 1 g fresh oregano
- 4 g salt
- 1 g black pepper
- 1 g sugar
- 4 g flat parsley, chopped
Nutrition (per serving)
Method
Remove the skin and bones from the swordfish. Cut the steaks into 7.5cm (3-inch) squares that are 2cm (3/4-inch) thick. Slice each square horizontally to create 24 thin slices.
Place each swordfish slice between oiled wax paper. Gently pound with a mallet until the surface area increases by about one-third. Refrigerate until needed.
Heat 70ml olive oil in a skillet. Sauté any swordfish trimmings, minced onion, carrot, and garlic for 1 minute until soft.
Add the breadcrumbs to the skillet. Stir and cook over low heat for 30 seconds.
Transfer the breadcrumb mixture to a bowl. Mix in the capers, pecorino, zest, parsley, salt, pepper, and lemon juice. Add 15-30ml of water if needed to bind the stuffing.
Spread stuffing onto each fish slice and roll up tightly. Thread onto skewers, alternating each roll with a piece of bay leaf and an onion segment. Brush with oil and sprinkle with sugar.
Combine oil, water, lemon juice, zest, oregano, salt, pepper, and sugar in a blender. Process until smooth and creamy, then stir in the parsley.
Place the skewers under a hot broiler. Cook for 1.5 minutes per side until the fish reaches an internal temperature of 63°C (145°F). Baste with sauce and serve.
Chef's Notes
- When pounding the swordfish, ensure it's done gently between oiled wax paper to avoid tearing the delicate flesh. Aim for even thinness for consistent cooking.
- Don't overcook the swordfish; it can become dry quickly. Keep a close eye on it under the broiler and aim for an internal temperature of 63°C (145°F).
- Taste and adjust the seasoning of the stuffing and sauce. The saltiness of the capers and pecorino can vary, so season accordingly.
- For a more robust flavor in the stuffing, consider toasting the breadcrumbs in the skillet until golden brown before adding the other ingredients.
- The salmoriglio sauce is best made just before serving to maintain the freshness of the herbs and lemon.
Storage
Refrigerator: 48 hours — Store in an airtight container.
Reheating: Warm gently in a 150°C (300°F) oven until just heated through.
