Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad

Preparation

1. Step 1

   Pat the swordfish steaks dry and trim off the skin and dark connective tissue. Place the fish between sheets of wax paper and pound with a small skillet or a mallet, as you would chicken or veal cutlets, to a 1/4-inch thickness. Cut the thin slices into several rectangular strips, about 2 inches by 4 to 5 inches. Season the fish strips with coarse salt.

   Step 2

   Place the bread crumbs in a shallow dish. Pile a handful of the parsley, the garlic, lemon zest, and a little coarse salt on a cutting board. Finely chop the lemon-garlic mixture, then combine it with the bread crumbs. Gently press the fish slices into the bread-crumb mixture, coating both sides. Roll the coated fish strips tightly into small bundles.

   Step 3

   For the salad, combine the onions, oranges, fennel, and radicchio in a bowl. Coarsely chop the remaining parsley and add to the salad. Dress the salad with about 2 tablespoons of vinegar and about 3 tablespoons of the EVOO; just eyeball the amounts. Season with salt, pepper, and oregano, if using.

   Step 4

   Preheat a medium nonstick skillet over moderate heat and add 3 to 4 tablespoons of EVOO (3 to 4 times around the pan). Cook the rolls gently, 3 to 4 minutes on each side, until deep golden and firm. Remove from the pan and serve the swordfish rolls with lemon wedges and the fennel and radicchio salad.