These swordfish rolls are light, crispy and lemony. Craving fish sticks? Try these instead for an elevated and Good For You alternative!
- 1 1/2 tbsp. capers, drained and chopped
- 1 1/2 tbsp. pine nuts, chopped
- 1 tbsp. golden raisins, chopped
- 1 tsp. minced garlic
- 1/4 tsp. crushed red pepper
- 1 lemon, zest and juice
- 1 1/4 cup panko breadcrumbs, divided
- 3 tbsp. olive oil, divided
- 3 tbsp. chopped fresh parsley, divided
- 2 (12 oz.) pkgs. Full Circle frozen swordfish steaks, thawed
- 2 oranges, peeled and sliced, plus 1 tbsp. of zest
- 1 red grapefruit, peeled and sectioned
- 1/4 small red onion, thinly sliced
- 1 tsp. chopped fresh oregano
- 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.
- 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.
- 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.
- Spread remaining panko out on a plate. Coat each roll with panko, pressing gently so crumbs adhere.
- 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.
- 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.
308 CALORIES Per Serving
SATURATED FAT: 3G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.