Swordfish With Blood-Orange Stuffing
Updated May 1, 2024
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:SERVES 6
- Olive oil
- ½cup coarsely chopped onion
- 3cups fresh bread crumbs
- 1tablespoon toasted pine nuts
- 1tablespoon raisins
- ½cup grated aged pecorino cheese
- 4blood oranges
- Salt and freshly ground black pepper
- 4pounds swordfish, sliced thinly in to 12 compact-disc-size pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
640 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 66 grams protein; 1027 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small skillet over medium heat, combine 1 tablespoon olive oil and the onions, and sauté until tender. Scrape the onions into a large bowl, and add the bread crumbs, pine nuts, raisins and cheese. Finely grate the zest from the oranges and add to the bread crumbs. Squeeze in the juice of 1 orange (reserve remaining oranges for other use). Mix until it just starts to bind together. Season with salt and pepper.
- Step 2
Form a portion of the stuffing into a log about the width and length of a thumb, and then roll into a piece of swordfish. Repeat to make 12 rolls.
- Step 3
To serve, heat a large sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Season the swordfish rolls with a touch of salt and pepper, then add to the pan in batches, turning once or twice so all sides of the rolls are lightly browned. If desired, serve with mâche salad dressed with a vinaigrette of shallots, zinfandel vinegar and blood-orange-infused olive oil.
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