Swordfish Involtini Sicilian Style

Ingredients

• 1 pound ripe tomatoes, cut into ¼-inch cubes
• ½ cup Gaeta olives (you can pit them, but I don’t)
• ¼ cup salt-packed capers, rinsed and drained
• ¼ cup currants
• 2 tablespoons pine nuts, toasted until golden brown
• 1½ teaspoons hot red pepper flakes
• Kosher salt
• 2 oranges
• 1 cup fresh bread crumbs
• ¼ cup finely chopped fresh Italian parsley
• ¼ cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• One 2-pound skinless swordfish steak, cut horizontally into 6 thin slices (about 1/3 inch thicK)

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