Swordfish Rolls Stuffed with Shrimp

Place 4 bamboo skewers in water to cover and let soak for about 30 minutes. Remove the skin from the swordfish steaks and discard. Place each steak between 2 sheets of plastic wrap and, using a meat pounder, pound 1/4 inch thick. Then cut each piece in half to make 8 pieces in all. Set aside.

FOR FILLING: Peel and devein the shrimp. Chop the shrimp and pine nuts and place them in a bowl. Add all the remaining filling ingredients, including salt and freshly ground white pepper to taste. Stir until well blended.

Place an equal portion of the filling in the center of each swordfish piece and gently shape it into a log; do not allow the filling to protrude over the edges of the fish. Roll up the swordfish to enclose the filling.

Spread the bread crumbs on a plate. Brush the swordfish rolls with 1/4 cup of the olive oil and then coat evenly with the bread crumbs. Drain the skewers and thread 2 rolls on each skewer, placing a bay leaf between each roll and a bay leaf on either end as well.

If baking the rolls, place the skewers in a baking pan. Preheat an oven to 450 degrees F. Place the pan in the center of the oven and immediately reduce the heat to 400 degrees F. Bake for 12 minutes. Turn over the rolls and continue to bake until the fish is opaque throughout, 12-14 minutes longer.

If broiling or grilling the rolls, preheat a broiler or prepare a fire in a charcoal grill. Place on a rack in a broiler pan or on a grill rack over hot coals and cook as directed for baked rolls.

In a frying pan over medium heat, warm the remaining olive oil. Add the onion and sauté until fragrant, about 1 minute. Add the squash or zucchini and sauté until almost tender when pierced, 3-4 minutes; do not brown and add a little water if needed to prevent sticking. Stir in the bell pepper and sauté for 1 minute. Raise the heat to high, add the wine and boil until the wine is reduced by half and the vegetables are tender but not mushy, 2-3 minutes. Stir in the olives and add salt and white pepper to taste.

TO SERVE: Spoon the vegetables onto warmed individual plates and arrange the skewered rolls and a lemon wedge alongside. Serve hot.