Sicilian-Style Swordfish Rolls

Instructions

1. In a small bowl, combine capers, pine nuts, raisins, garlic, crushed red pepper, zest and juice of lemon, 1/2 cup breadcrumbs, 1 tablespoon oil and 2 tablespoons parsley. Season with salt, if desired.
2. Trim skin from swordfish; slice each steak horizontally into 3 pieces. Place each piece between two sheets of plastic wrap and—using the flat side of a mallet—gently pound until about 1/4-inch thick.
3. Cut swordfish pieces in half; evenly spread pine nut mixture onto each piece and roll up tightly, tucking in sides if necessary. Skewer rolls closed with toothpicks.
4. Spread remaining panko out on a plate. Coat each roll with panko, pressing gently so crumbs adhere.
5. In a large skillet, heat remaining oil over medium-high. Add swordfish rolls; cover and cook 5-7 minutes or until cooked through and evenly browned, turning once halfway through. Transfer rolls to a platter and remove toothpicks. Season with salt and pepper, if desired. Let cool slightly.
6. In a medium bowl, toss together oranges, zest, grapefruit, red onion and oregano to make citrus salad. Evenly divide salad and swordfish rolls among six plates. Serve immediately.