Stuffed Swordfish Rolls with Orange & Oregano Salad - Rachael Ray In Season

Stuffed Swordfish Rolls with Orange & Oregano Salad

stuffed swordfish rolls
make a swordfish roll

Recipe by Rachael Ray

  • 4Servings


  • 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.