Ingredients

4 servings

　　2 pounds very thin swordfish steaks

　　Coarse salt

　　2 cups Italian bread crumbs

　　1/2 cup fresh flat-leaf parsley leaves

　　4 large garlic cloves

　　1 lemon, zested, then cut into wedges

　　3 to 4 tablespoons extra-virgin olive oil (EVOO)

　　1 small red onion, thinly sliced

　　1 large navel orange, peeled and cut into thin half-moons

　　2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise

　　2 medium heads of radicchio, shredded

　　2 tablespoons of red wine vinegar (eyeball the amount)

　　3 tablespoons EVOO

　　Coarse black pepper

　　2 tablespoons chopped fresh oregano (optional)

　　

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.

　　Rachael Ray 365: No Repeats