Swordfish chops
- 1 ¾ lb swordfish , thinly sliced
- 5 oz breadcrumbs
- 1 tablespoon capers
- 1 oz caciocavallo cheese , grated
- 1 onion
- pepper to taste
- parsley , chopped to taste
- extra virgin olive oil to taste
- salt to taste
Gently flatten out swordfish minute steaks using a meat mallet and cut into halves.
Season breadcrumbs with salt, pepper and chopped parsley.
Mix three quarters of the bread mixture with capers and grated Caciocavallocheese, drizzling oil onto it; then place spoonfuls onto the fish minute steaks.
Roll up the minute steaks and put onto a skewer alternated with pieces of onion (cleaned and cut into quarters). Coat chops in oil and dip in the remaining breadcrumbs.
Grill over a charcoal-slack fire, turning once only, or roast in a very hot oven for a few minutes.
Serve hot.
Food History
Swordfish was known and enjoyed by the ancient Romans for its tenderness. Various documents from the 2nd century A.C. talk about fishing for swordfish in the area of the Messina Strait. Although swordfish is now known and fished throughout the world, once it was primarily fished in the narrow corridor, just 3 km wide, which separates Sicily from the Italian peninsula called the Strait of Messina, where these fish tended to reproduce.
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