- Juice of 2 lemons, strained of seeds
- ½ cup extra virgin olive oil
- ¼ cup minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon drained, chopped capers
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- Four 6-ounce pieces swordfish, cut long and thin so each is 4 or 5 inches long
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- ½ cup minced yellow onion
- 2 garlic cloves, minced
- ¼ cup fresh or dried bread crumbs
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon drained, minced capers
- 1 teaspoon crushed red pepper flakes
- 2 ounces provolone, thinly sliced or grated
- To make the sauce: Put the lemon juice in a small nonreactive bowl. Add the olive oil in a slow, steady stream, whisking until emulsified. Stir in the parsley, basil, capers, and rosemary and season to taste with salt and pepper. Set aside until ready to use Whisk before using.
- To make the fish: Lay the swordfish between 2 sheets of plastic wrap Using a meat mallet or the bottom of a small, heavy skillet, lightly pound the fish until it is about ¼ inch thick. Transfer the fish to a plate, season with salt and black pepper.
- Preheat the oven to 400°F.
- In a sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Saute the onion and garlic for 2 to 3 minutes, or until the onion is translucent. Add the bread crumbs and cook, stirring, for 2 to 3 minutes, or until golden brown. Remove pan from the heat and stir in the parsley, thyme, capers, and red pepper. Season with salt and black pepper and set aside.
- Sprinkle the bread crumb mixture over the fish. Cover with the provolone and roll each piece of fish into a roll. Hold the rolls closed with toothpicks.
- In an ovenproof sauté pan, heat 1 tablespoon of olive oil over medium heat and saute the swordfish rolls until golden brown on all sides. Turn them carefully with tongs or a wooden spoon. Transfer the pan to the oven and bake for 4 to 6 minutes, just until they are still moist in the center. Do not overcook.
- Put each swordfish roll on a plate. Whisk the vinaigrette and spoon a little over each roll. Garnish with any remaining bread crumbs.