Recipe by Rachael Ray
- About 2 tbsp. olive oil, plus more for drizzling
- 1 1/2 cups dried breadcrumbs
- 4 cloves garlic, finely chopped
- Salt and pepper
- About 1/2 cup flat-leaf parsley leaves, finely chopped
- 3 oranges—grate 1 tbsp. zest, then peel and thinly slice into rounds
- 2 lemons—grate 1 tbsp. zest, then cut into wedges
- 1 tsp. crushed red pepper
- 8 thin skinless swordfish cutlets (each 1/2 inch thick; about 2 lbs. total)
- 1 small bulb fennel—trimmed, quartered, cored and very thinly sliced
- 1/2 small red onion, thinly sliced
- EVOO, for drizzling
- 2 sprigs fresh oregano, leaves stripped
1. Preheat the oven to 425°.
2. In a skillet, heat about 2 tbsp. olive oil, two turns of the pan, over medium to medium-high. Add the breadcrumbs and garlic and cook, stirring often, until the breadcrumbs are golden, about 3 minutes. Season with salt and pepper; transfer to a medium bowl. Mix in the parsley, both zests and the crushed red pepper.
3. Lightly pound the swordfish fillets between two sheets of plastic wrap to 1/4 inch thick [1, above]; season. Spread the citrus breadcrumbs on the swordfish cutlets [2, above] and roll up tightly [3, above]. Arrange the rolls on a baking sheet, seam side down, and drizzle with olive oil. Bake until the fish is opaque, about 12 minutes.
4. On a platter, arrange the orange slices, fennel and red onion. Drizzle with EVOO, season and top with oregano.
5. Place 2 swordfish rolls on each plate, with the salad and lemon wedges alongside.