Swordfish Rolls


  • Thinly sliced swordfish, about 2-3mm thick – easiest if ask butcher or cut when frozen
  • breadcrumbs
  • 1/2 clove chopped garlic
  • big handful of parsley
  • A few capers if desired (Eric thinks not)
  • healthy sprinkle of oregano
  • 3 tablespoons regular olive oil
  • Salt and pepper
  • Toothpicks

Making it happen:

  • Combine breadcrumbs, herbs and spices in a bowl
  • Put oil in a small dish/bowl
  • Take one piece of swordfish at a time and dip one side in olive oil
  • Then press the oily side of the swordfish in the breadcrumb mixture
  • Fold the breadcrumb side inside and into a square – hold with a toothpick
  • Pat square on both sides in breadcrumbs and pan cook in light olive oil only a couple minutes per side and pressing down with spatula

Good appetizer or for a light meal with salad!


We first made this recipe when in Nerja, Spain. It is delicious! Little did we know, Cioppino was created in San Francisco!


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 large shallots, chopped (optional)
  • 2 Anaheim peppers (or 1-2 green bell pepper)
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 tsp (a few shakes) of black pepper
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 2-4 shakes of dried oregano
  • 2-4 shakes of dried basik
  • 2 pounds clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into
  • 2-inch chunks


  1. Heat the oil in a very large pot over medium heat. Add the bell pepper, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
  2. Add the garlic and 3/4 teaspoon of red pepper flakes, basil, a pinch of black pepper, and oregano, and saute 2 minutes.
  3. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer.
  4. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  5. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  6. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
  7. Season the soup, to taste, with more salt and red pepper flakes.
  8. Ladle the soup into bowls and serve, yum! Serve with some toast!