Swordfish rolls, a tasty and natural second course and really simple to prepare.
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4 slices of swordfish

2 cloves of garlic

1 onion

1 tablespoon capers

1 bunch of parsley

1 handful of basil leaves

4 tablespoons of breadcrumbs

1 lemon

350 g of ripe tomatoes

olive oil

fresh cornmeal

salt and pepper

Amalgamate the ingredients; breadcrumbs, garlic, onion, capers, parsley, basil finely chopped, grated lemon peel, salt and pepper.

Cut (or have cut) the slices of swordfish thinly, roll them up and secure the edges with a couple of toothpicks and brown the rolls in a pan with a drizzle of hot olive oil.

Rigirateli well, brown them on all sides. Wet them with a little white wine, add salt and pepper, cover them with some foil and cook them for three to four minutes slowly.

Once cooked, the skewers should be served hot with a bit of polenta.

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