Stuffed Swordfish Sicilian Style (Sicily)

Fish

Ingredients

Small pieces of swordfish - 1/2 pound

Onion, finely chopped - 1 small

Olive oil - 1 1/4 cups

Brandy - 2 1/2 tbsps

Salt

Soft breadcrumbs - 2 1/2 tbsps

Swordfish - 6 thin slices

Mozzarella cheese - 6 slices

Basil, finely chopped - 2-3 sprigs

Finely chopped thyme - pinch

Pepper

Lemons - 1-2

Wash and dry the small pieces of swordfish and mix with the onion. Heat the olive oil in a pan and saute the fish and onion. As soon as the onion begins to brown, add the brandy and sprinkle lightly with salt. When the brandy has evaporated, take the pan from the heat and add the breadcrumbs.

Wash and wipe the sliced swordfish. Spread each slice with the cooked swordfish, onion and breadcrumb mixture. Cover with a slice of mozzarella and sprinkle with herbs and freshly ground pepper. Roll up the slices to enclose the filling and tie with the thread. 

Broil the swordfish rolls, over charcoal if possible, for about 15 minutes - the heat should not be too fierce. Serve immediately, either garnished with lemon quarters or with Salmoriglio sauce.

Serves 6