Steps

1. Slice the swordfish into 8 pieces (30-40g each) to a thickness suitable for rolling. If thick, slice in half and gently pound to flatten. (Key Tip!) Avoid pounding too hard, as this can cause the fish to break apart. Pound gently.
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2. Prepare the filling. In a bowl, combine fresh breadcrumbs (60g), parsley (a light pinch), swordfish for filling (25g), capers (1/2 tbsp), green olives (10 pieces), and chili pepper (a pinch). Mix well.
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3. Add pine nuts (to taste) to the mixed filling and combine further.
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4. Place a portion of the rolled filling onto each flattened swordfish slice and roll up tightly. It's okay if some filling peeks out.
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5. Remove the core from the onion (to taste) and slice it into slightly thick wedges.
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6. Thread a bay leaf (to taste), the sliced onion (to taste), and a rolled swordfish onto a skewer. Using two skewers will provide better stability. Rotate the skewer as you insert to make it easier.
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7. Make the salmoriglio sauce. In a bowl, combine salt (1/2 tsp), dried oregano (1 tsp), lemon juice (1 tbsp), and EV olive oil (1 tbsp). Whisk together while placing the bowl over a double boiler. (Key Tip!) Heating over a double boiler will help thicken the sauce and create an emulsified consistency.
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8. Add parsley (a pinch) to the sauce and mix.
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9. Drizzle a small amount of EV olive oil over the skewered swordfish.
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10. Heat a grill pan or skillet. Place the swordfish rolls seam-side down and cook over low heat. Flip halfway through to brown both sides and ensure the fish is cooked through.
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11. Arrange the cooked swordfish on a plate and remove the skewers.
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12. Generously drizzle the salmoriglio sauce over the plated swordfish, garnish with parsley (a pinch), and serve.
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