Dice fish into 1 inch cubes. Mix the toasted breadcrumbs, parmesan, herbs, and capers (you may need an egg to bind). Pack a small handful of filling into your hand and set on the large end of a fish slice. Fold the corners in and roll tightly toward the small end. Skewer with the vegetables in the following order, beginning at the bottom: tomato, swordfish, tomato, lemon, and swordfish. Note: when skewering the lemon, slice thinly and fold in half.
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