INSTRUCTIONS
1
Grate the zest from the oranges; set aside. Segment out the oranges and set aside in a small bowl. Cut swordfish steak horizontally into 6 thin slices (about 1/3 inch thick).
2
In a small bowl, combine the bread crumbs, parsley, reserved orange zest, 2 tablespoons olive oil, ½ teaspoon salt, and pepper to taste, mixing well with your hands or a fork.
3
Season each slice of swordfish with salt and pepper. Lay out on a work surface and divide the bread crumb mixture among the slices, spreading it evenly. Starting from a narrow end, carefully roll each one up like a jelly roll and tie with 2 pieces of twine.
4
Place on a plate and refrigerate for 20 to 30 minutes; preheat gas grill or prepare a fire in a charcoal grill.
5
Brush the swordfish rolls all over with the remaining 2 tablespoons olive oil and season again with salt and pepper. Place on the hottest part of the grill and cook for 2 minutes. Gently rotate 90 degrees with tongs and cook for 1 minute, then repeat twice to cook on all sides.
6
For the tomato salad, mix ingredients together in a bowl and adjust seasoning if necessary.
7
To serve, season the tomato salad with a little salt and spread out on a platter. Place the involtini on the tomatoes, and garnish with the orange segments.
