Ingredients

4 boneless swordfish steaks, about 6 oz each and 3/4 inch thick For Filling: 1/4 lb shrimp 1/4 cup pine nuts 1/4 cup freshly grated pecorino romano cheese 2/3 cup dried bread crumbs 2 tablespoons minced yellow onion 1 teaspoon minced garlic 2 teaspoons capers, rinsed 2 tablespoons chopped fresh parsley 1/3 cup chopped fresh white mushrooms 2 tablespoons white wine 2 teaspoons chopped fresh oregano 3 tablespoons chopped fresh basil 1 large egg, lightly beaten 1 cup dried bread crumbs 1/2 cup olive oil 12 bay leaves 1 cup sliced yellow onion 3 cups sliced yellow squash or zucchini 1 cup sliced green  bell pepper 1/4 cup white wine 8 oil-cured black olives, pitted lemon wedges

Description

Swordfish Rolls Stuffed With Shrimp, Recipe

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