Swordfish "braciole" with fried tomato sauce

I would like to start saying that I do not support the sale and commercial fishing of ANY kind of bill fish but, hey! couldn't pass this perfect piece of swordfish I saw at the market ...

This recipe is a  take on a traditional meat entree from Southern Italy and it truly works out really, really well.

Ooops! Crappy picture..   ; )

Start with the sauce, because the rest of the dish comes together pretty fast.

Basic, easy and simple tomato sauce...saute in olive oil some onion and a few chili flakes, salt it and, when soft and starting to get colour add slivered garlic and diced tomatoes and the herb of your choice ( I go with basil...).

Cover wit a lid and let cook  slowly till tomatoes gets undone; at this point hit it briefly with a blender and reserve. Note: sauce should be quite watery, still.

For the braciole: mix 2 parts of bread crumbs and 1 part of ground aged, sharp sheep's cheese.

To this add finely chopped garlic to taste, plenty of chopped flat leaf parsley ( the curly one is just...grass..),  s&p, a bit of nutmeg, raisin, toasted pinenuts and diced capicollo or salame - good aged Spanish chorizo works great too....

Slice the swordfish loin in half inch thick slices, butterfly them and, with the help of some plastic wrap,lightly pound them.

Sprinkle a generous amount of the bread/cheese mixture on the fish and gently roll it up: keep it shut with a couple toothpick and dredge in flour.

Saute in olive oil until golden, splash with dry white wine, let evaporate, add tomato sauce and simmer uncovered until done - around 5 more minutes.

While serving it atop pasta would be a natural, I personally prefer sauteed greens with this...and a good glass of Greco di Tufo, Lacrima Christi, Trebbiano or Orvieto.

Salute!