• 2 slices swordfish about 750 gms – 1 2/3 lbs
• 5 tbsp diced tomatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp onion chopped
• 30 ml – 1 oz. white wine
• 30 ml – 1 oz. water
• salt to taste

Filling

• 150 gms – 5 1/3 oz. breadcrumbs
• 3 tbsp parmigiano reggiano finely grated
• 1 clove of garlic finely chopped
• 1 ½ tbsp onion finely chopped
• 1 tbsp parsley chopped
• 3 tbsp tomato puree passata
• 1 tbsp capers rinsed and chopped
• 1 ½ tbsp green olives chopped
• 1 tbsp pine nuts chopped
• 4 tbsp extra virgin olive oil
• salt to taste