Sicilian Swordfish Involtini with Pine Nuts

• 1.25 lb swordfish, thinly sliced
• 1 cup breadcrumbs
• 0.25 cup pine nuts
• 0.25 cup currants
• 0.33 cup pecorino, grated
• 3 tbsp olive oil
• 1 clove garlic clove, minced
• 0.25 cup fresh parsley, chopped
• 8 bay leaves
• 1 lemon

Instructions

1. 1

   Toast the breadcrumbs and pine nuts in olive oil with garlic until golden.

2. 2

   Off the heat, stir in currants, pecorino and parsley to make the filling.

3. 3

   Gently pound the swordfish slices thin and season lightly.

4. 4

   Spoon filling onto each slice, roll into tight bundles and secure on skewers with bay leaves between.

5. 5

   Brush the rolls with olive oil and roast at 425F for 15 to 18 minutes.

6. 6

   Finish with a squeeze of lemon and serve warm.