Ingredients:
- Thinly sliced swordfish, about 2-3mm thick – easiest if ask butcher or cut when frozen
- breadcrumbs
- 1/2 clove chopped garlic
- big handful of parsley
- A few capers if desired (Eric thinks not)
- healthy sprinkle of oregano
- 3 tablespoons regular olive oil
- Salt and pepper
- Toothpicks
Making it happen:
- Combine breadcrumbs, herbs and spices in a bowl
- Put oil in a small dish/bowl
- Take one piece of swordfish at a time and dip one side in olive oil
- Then press the oily side of the swordfish in the breadcrumb mixture
- Fold the breadcrumb side inside and into a square – hold with a toothpick
- Pat square on both sides in breadcrumbs and pan cook in light olive oil only a couple minutes per side and pressing down with spatula
Good appetizer or for a light meal with salad!