Grilled Swordfish Rolls

These grilled swordfish rolls are filled with a buttery cracker and breadcrumb filling, which complements the flavor of the swordfish beautifully. 



2 lbs. Swordfish, Skin Removed, Sliced Thin

Salt & Pepper to taste

Extra Virgin Olive Oil


1 Cup Round Crackers, Crushed (I use Ritz Brand)

1 Cup Seasoned Breadcrumbs

¾ Cup Melted Butter & 1 Tbsp. Lemon Juice

3 Garlic Cloves, Minced

2 Tbsp. Fresh Parsley, Chopped

½ Tsp. Salt & ½ Tsp. Pepper & Lemon Wedges (Garnish)



Place the swordfish slices between two pieces of plastic wrap and using a meat pounder, gently pound the slices to an even ¼” thickness.  Cut the fish into even pieces, season both sides of the swordfish with salt and pepper, then set aside.  Meanwhile, in a large bowl, combine the filling ingredients.  Place approx. 1 tablespoon of the filling mixture at one end of each piece of swordfish, then roll the fish and fasten with a toothpick.  Drizzle the swordfish rolls with extra virgin olive oil, then place on an outdoor grill over medium heat for approx. 3-4 minutes per side, until the swordfish has cooked through.  Serve warm with lemon wedges.