Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad

Name: Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad
Yield: 4 servings
Ingredients: 2 pounds very thin swordfish steaks; Coarse salt; 2 cups Italian bread crumbs; 1/2 cup fresh flat-leaf parsley leaves; 4 large garlic cloves; 1 lemon, zested, then cut into wedges; 3 to 4 tablespoons extra-virgin olive oil (EVOO); 1 small red onion, thinly sliced; 1 large navel orange, peeled and cut into thin half-moons; 2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise; 2 medium heads of radicchio, shredded; 2 tablespoons of red wine vinegar (eyeball the amount); 3 tablespoons EVOO; Coarse black pepper; 2 tablespoons chopped fresh oregano (optional)

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 pounds very thin swordfish steaks

Coarse salt

2 cups Italian bread crumbs

1/2 cup fresh flat-leaf parsley leaves

4 large garlic cloves

1 lemon, zested, then cut into wedges

3 to 4 tablespoons extra-virgin olive oil (EVOO)

1 small red onion, thinly sliced

1 large navel orange, peeled and cut into thin half-moons

2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise

2 medium heads of radicchio, shredded

2 tablespoons of red wine vinegar (eyeball the amount)

3 tablespoons EVOO

Coarse black pepper

2 tablespoons chopped fresh oregano (optional)

Preparation

Step 1
Pat the swordfish steaks dry and trim off the skin and dark connective tissue. Place the fish between sheets of wax paper and pound with a small skillet or a mallet, as you would chicken or veal cutlets, to a 1/4-inch thickness. Cut the thin slices into several rectangular strips, about 2 inches by 4 to 5 inches. Season the fish strips with coarse salt.
Step 2
Place the bread crumbs in a shallow dish. Pile a handful of the parsley, the garlic, lemon zest, and a little coarse salt on a cutting board. Finely chop the lemon-garlic mixture, then combine it with the bread crumbs. Gently press the fish slices into the bread-crumb mixture, coating both sides. Roll the coated fish strips tightly into small bundles.
Step 3
For the salad, combine the onions, oranges, fennel, and radicchio in a bowl. Coarsely chop the remaining parsley and add to the salad. Dress the salad with about 2 tablespoons of vinegar and about 3 tablespoons of the EVOO; just eyeball the amounts. Season with salt, pepper, and oregano, if using.
Step 4
Preheat a medium nonstick skillet over moderate heat and add 3 to 4 tablespoons of EVOO (3 to 4 times around the pan). Cook the rolls gently, 3 to 4 minutes on each side, until deep golden and firm. Remove from the pan and serve the swordfish rolls with lemon wedges and the fennel and radicchio salad.

Rachael Ray 365: No Repeats

TagsSalad Fritter Italian European Swordfish Fish Seafood Fennel Root Vegetable Vegetable Radicchio Chicory Leafy Greens Main Dinner Nut Free Dairy Free Gluten Free Easy Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes